This is how I would make some creamy macaroni and chese
(untested recipe at this time)
1 lb. macaroni cooked al-dente
2 tbls. butter
1/2 cup diced onions
1/4 cup diced celery
2 tbls. flour
2 cups Milk
16 oz shreded cheese
Salt/Pepper to taste
- saute the onions and celery in the butter
- sprinkle the flour over the sauted vegetables and stir until well combined
- Cook the flour mixture for 2 minutes to cook out the “flour taste”
- Slowly add the milk, stirring constantly, until the sauce starts to thicken
- Add the shreaded cheese a bit at a time so it will melt smoothly
- Add in the macaroni and stir to coat the noodles well.
If you want to add a bit of flare, try adding s little bit of nutmeg or
if you’re really adventurous try a shake of cyanne pepper… Enjoy