Mac and Cheese

Elements:

• one tsp black pepper
• three tablespoons melted butter
• one tbsp dried onion flakes
• four cups elbow pasta
• 1 tsp paprika
• four cups of grated sharp cheddar cheese
• 4 cups of skim milk
• 2 tbsp whole wheat flour

Instructions:

1. Preheat your oven to 350°F.
2. In a large pot, boil pasta al denta as directed in the instructions in the package. Drain, rinse, and set aside.
3. When the pasta is cooking, heat up the butter in a huge saucepan*. As the butter melts, incorporate the flour and whisk. Slowly stir in milk. Include paprika, black pepper, and onion flakes. Until slightly boiled and allow ro simmer for about 15 minutes, stirring from time to time. Sauce should thicken a bit as it cooks.
4. Remove from heat and insert three cups of the grated cheese. Stir right until cheese is about melted. Add the pasta to the milk and cheese sauce mix. Stir till the pasta is well combined. When the pasta and sauce are thouroughly mixed, insert the remaining cup of cheese and gently fold it in. Sprinkle the top of the mix with the breadcrumbs.
5. Bake for 30 to 35 minutes, uncovered. Take out of oven and Let set for five minutes just before serving.

Directions:

1. If you do not have total wheat flour, standard flour is great. You can use any milk, but the higher fat content in your milk, the richer and thicker your sauce will be.
2. We use Sharp Cheddar cheese exclusively for my handmade mac and cheese.
3. If you have an oven-safe saucepan, you can use that. Otherwise, you will require to transfer the substances to an oven-secure baking dish after you’ve included the pasta to the sauce.
4. Transfer the pasta and sauce to an oven-safe and sound baking dish.