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Perfect Macaroni And Cheese
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Forget those boxed mixes. This is easy and tastes better!

Eric Hanson


  • 12 oz (336 grm) dry macaroni
  • 2 T butter
  • 2 T flour (best to use easy-mix for sauces and gravies)
  • 1 2 cup (475 ml) milk (2 % or skim works fine)
  • 1/4 cup (60 ml) grated Romano or Parmesan cheese
  • 1 cup (225 ml) grated cheddar cheese
  • 1/4 t garlic powder
  • 1/4 t salt
  • 1/4 t pepper
  • Cook macaroni according to package instructions.
  • While macaroni cooks, melt the butter in a medium saucepan over medium heat.
  • When butter is melted, add flour and whisk (or stir with a fork) until blended and bubbly.
  • Gradually add milk and stir constantly until sauce thickens.
  • Stir in Romano/Parmesan until well blended.
  • Stir in Cheddar until well blended.
  • Add more milk if too thick.
  • Add garlic powder, salt and pepper.
  • Continue stirring until ready to serve.
  • Drain macaroni and combine with cheese sauce.
  • Serve with garlic bread and a salad.
This is a great dish to whip up at the last minute when it doesn't look like there's anything to eat in the house! :) It's much more flavorful than anything that comes out of a box.

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