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Kosher Macaroni And Cheese

Easy, creamy and fast to make; comfort food the kid in all of us loves! See the recipe for gluten-free substitutions.
Ingredients
  Elbow macaroni/Shell macaroni 8 Ounce (quinoa or rice pasta for gluten free)
  Cheddar cheese 8 Ounce, grated
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Whole milk 2 Cup (32 tbs)
  Regular salt 1 Teaspoon
  Green bell pepper 1⁄8 Teaspoon
Directions

MAKING
1. In a pan, boil water, and cook pasta as per packet instruction. Drain and keep it aside.
2. Place sauce pan on medium low heat, and melt butter in it. Add flour and stir until smooth.
3. Pour milk in it. Sprinkle salt and pepper.
4. Throw in cheddar cheese, stir and cook until cheese melts.
5. Remove the pan from heat, and add pasta to it. Mix well.
6. Put the pan back on heat and allow pasta to absorb the liquid.

SERVING
7. Sprinkle cheese on top, and serve pasta hot.

TIPS
If you are planning to eat pasta later then instead of heating it again, you can put it in a casserole, top it up with buttered cornflakes and pop it back on the oven to heat before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Saute
Restriction: 
Vegetarian, Kosher, High Protein
Ingredient: 
Macaroni
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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