Classic macaroni and cheese

By The Marilyn Denis Show
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A vegetarian options that's way healthier than the store-bought alternative. 



  • 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


  1. Begin by boiling a pot of water eight times the amount of pasta.
  2. Melt butter in sauce pan, add flour and cook out slightly.
  3. Add milk one cup at a time slowly creating your béchamel sauce.
  4. Add cheese until fully melted.
  5. Boil pasta until al dente about eight to ten minutes.
  6. 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.


The Marilyn Denis Show Daily at 10am ET on CTV

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