Monday, March 16, 2009

Cheddar-Jack Mac

1 lb. elbow macaroni
2 C. milk (fat free or 1%)
4 T. margarine
4 T. flour
1 tsp. garlic
1/2 tsp. pepper (white pepper, preferrably)
1 tsp. salt
6 oz. shredded cheddar cheese
3 oz. each monterey jack cheese, shredded & pepper jack cheese, shredded

Cook pasta according to directions on the box.

In large saucepan, melt margarine over medium-low heat, add flour stirring til well-combined. Slowly pour in milk while whisking to combine. Heat to a simmer, constantly stirring. Once mixture has thickened (about 6-9 minutes), stir in spices and cheese, mix well. Stir in macaroni.

Yield 4-6 servings

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