Homemade Mac 'n Cheese

Packaged macaroni and cheese, though easy to prepare, has added salt and chemicals. Homemade Mac 'n Cheese is not that much trouble to make, and is tastier and healthier. This version was adapted from a recipe in the Better Homes and Gardens New Cook Book (1989 edition). The recipe called for American cheese, but I prefer cheddar, with a bit of American cheese added.

Ingredients:

1 1/2 to 2 cups of elbow macaroni pasta, either regular, whole wheat, or a mixture

1 tbsp olive or canola oil

2 tbsp flour

dash black pepper

1 1/4 cups of low fat milk

1 cup thin sliced or shredded sharp cheddar cheese

1/2 cup of other cheese (e.g. a slice or two of American cheese)

• In a 2 quart pot half full of boiling water, cook elbow pasta for about 10-11 minutes until tender; drain and keep in pot.

• In a 1 or 2 quart pot, heat oil, flour and pepper, stir to mix to make a smooth paste, then add about 1/3 cup of the milk, mix into the oil and flour paste, and then add the rest of the milk.

• Heat milk and flour mixture on medium heat, stirring often (a whisk works well for this step), until the mixture is thickened and just beginning to bubble, turn down heat to low.

• Add sliced or shredded cheese to thickened milk mixture, stir over low heat until cheese is melted.

• After cheese melts add cooked elbow pasta to the cheese sauce, stir over low heat for 3-5 minutes, then turn off heat and let stand on burner for about 10 minutes for the mac ,n cheese to thicken.

Serves 3-4