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Classic macaroni and cheese
A vegetarian options that's way healthier than the store-bought alternative.
SERVES
1
TO
2
Ingredients
- 1 (225 gram) package elbow macaroni (about 2 cups uncooked macaroni)
- 2 cups NATREL ORGANIC milk, 2%
- 1/4 cup all-purpose flour
- 2 (285 gram) blocks sharp cheddar cheese, shredded (about 4 1/2 cups) and divided*
- 1 cup breadcrumbs
- 1/4 cup NATREL SALTED butter melted
Directions
- Begin by boiling a pot of water eight times the amount of pasta.
- Melt butter in sauce pan, add flour and cook out slightly.
- Add milk one cup at a time slowly creating your béchamel sauce.
- Add cheese until fully melted.
- Boil pasta until al dente about eight to ten minutes.
- Mix both the cheese sauce and pasta together and portion into family style or individual casserole dishes, top with breadcrumbs and bake until golden brown.
