We know it’s hard to live without mac and cheese; it’s the number one shipped item to abroad students. But really, guys, a $50 box of mac and cheese? Not worth it. Try this recipe from Champlain student Jaime Berry instead. It’s almost as easy, and so much cheaper.
- 4 tablespoons (half a stick) of butter – 4tbsp
- 3 tablespoons flour
- 7 ounces (about 3/4 cup + a little more)milk
- 1 lb box of pasta
- 16 oz (2 cups) shredded cheddar cheese
Cook pasta, set aside.
Melt butter in a sauce pan. Once melted, mix with flour – should be the consistency of paste. This is called a roux (for those of you not in Montreal, it’s pronounced “roo.”)
Add milk–approx. 2 parts milk to 1 part roux–heat and stir until well-mixed and smooth.
Slowly add in cheddar, heating and stirring, until all the cheese has melted. Add sauce to pasta.