Cookbook:Macaroni and Cheese I
| Macaroni and Cheese I | |
|---|---|
| Category | Macaroni and cheese recipes |
| Servings | 4–6 |
| Difficulty |  Category:Easy recipes#Macaroni%20and%20Cheese%20I |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Macaroni%20and%20Cheese%20I
Ingredients
- ½ cup (8 tbsp / 1 stick / 125 g / 4.4 oz) butter
- ½ cup (70 g / 2.5 oz) flour
- 4 cups (1 L / 1.1 quart) milk, heated
- 1 cup (125 g / 4.4 oz) cheddar cheese
- 1 cup (125 g / 4.4 oz) Parmesan or Monterey Jack cheese
- ½ tsp cayenne pepper, or to taste
- 1 pound (450 g) macaroni noodles, boiled and drained
Procedure
- Make a roux using the butter and flour.
- Add the heated milk, and whisk until smooth to complete the white sauce.
- Mix in the cheese and cayenne pepper.
- Mix the cheese sauce into the cooked macaroni noodles until well-coated.