Add more milk, as needed, if the sauce becomes too thick. Add the cheese, a few strips at a time, stirring until melted. Stir in ¼ cup of the milk and warm it for a minute or two. Add butter and stir to melt over low heat. Drain and return the macaroni to the pot.Ģ. Par-cook the macaroni (5-6 minutes) in a medium saucepan. The aim is to get a sauce that is thick enough to coat the macaroni without becoming too thick.Ħ-8 slices American Cheese, broken into stripsġ.
I didn’t have a recipe so the amounts are approximate. I wanted a quick version to make in response to my son’s request “Hey Mommyo, do you feel like making me lunch?” I never liked the box version with powdered cheese and didn’t want to bother having to thicken the sauce with flour, so I settled on American Cheese which is already made with emulsifier to keep it from crumbling. So here are some recipes that I’ve accumulated over the years.
But it did get me thinking about mac-n-cheese. As someone who does not think that cheese and poultry belong together in the same meal, that sounded awful. Around Thanksgiving, I kept seeing articles for Thanksgiving meals that included a side dish of macaroni and cheese.
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