Simple suppers: Homemade mac and cheese
A childhood favorite, macaroni and cheese maintains its coveted comfort food status well into adulthood. Though kids will wolf down a quick-cooking box of elbow pasta and artificial cheese in minutes, your adult palate deserves a wholesome homemade mac and cheese that doesn't require a lot of cooking time or skill.
Homemade mac and cheese
Serves 4 to 6
- 10 ounces whole wheat elbow macaroni
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces gouda cheese, shredded
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- Squeeze of lemon juice
- Freshly grated black pepper to taste
- Cook macaroni in a large pot of salted boiling water according to package directions for al dente (cooked through but still firm to the bite). Drain and set aside.
- Meanwhile, in a medium bowl, combine cheeses and set aside. In a large saucepan over medium heat, melt butter, swirling pan occasionally. Whisk in the flour.
- Slowly add milk to the butter mixture, while continually whisking until the mixture smooth. Add cheese, continuing to whisk, until a smooth sauce forms. Whisk in the lemon juice.
- Add macaroni and stir to coat. Season with black pepper and serve hot.