Mom’s basic recipe for homemade Mac and cheese. Warm, comforting and oh, so cheesy. Good reheated but I wouldn’t try freezing it.
Portions are approximate. I always estimate when I make it.
2 tbsp butter
1/4 cup flour
3 cups grated cheddar
Make a roux and add 3 cups of milk. Don’t let milk boil but med-heat should allow it to thicken in about 5-10 min. Stir constantly. Also wait for it to cool a bit before adding cheese (or it will curdle) but still hot enough to melt cheese.
Cook 4 cups dry macaroni.