No-Bake Macaroni and Cheese
This macaroni and cheese recipe uses two different cheese for extra flavor, and you can make this mac and cheese with the kids and have it ready for a quick lunch or dinner.
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- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 ounces elbow macaroni (whole wheat is okay)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper, to taste
- pepper
- 1-1/2 cups shredded sharp cheddar cheese
- 1-1/2 cups shredded Monterey Jack or American cheese
Instructions
- 1
Cook macaroni according to package directions. Drain. Set aside.
- 2
Heat butter in a large saucepan over medium low heat. Whisk in flour. Cook, stirring, for a few minutes, until flour is absorbed.
- 3
Heat milk in the microwave 1 minute to warm. Do not let milk boil. Add to saucepan, stirring constantly with a whisk to make sure there aren't any lumps. Season with salt and pepper.
- 4
Cook sauce over medium heat until thickened.
- 5
Add all but 1/2 cup of the cheddar cheese to the sauce. Stir until cheese is melted. Remove from heat, and fold macaroni into the cheese sauce. Serve, topped with the reserved shredded cheese.
- 6
Remove from heat, and fold macaroni into the cheese sauce.
- 7
Serve, topped with the reserved shredded cheese.