The Frugal Farm Living life deliberately

This homemade version of Mac and Cheese doesn't go over as well with my kids as the blue-box version, but the grown-ups love it and I'm sure it is healthier.

I cook some pasta, usually about 8 oz in a fun shape. While it is cooking, I made a cheese sauce. There are a lot of ways to make a white sauce, but my favorite proportions for a cheese sauce came from a book called First Meals (I don't have the new version in the link but the old one still has a lot of great recipes in it. Time intensive, but delicious).

I make extra cheese sauce because a single recipe just wasn't quite enough sauce for 8 ounces of pasta. So I double these proportions. I refrigerate the extra sauce and find a way to use it later.

2 tbsp butter
1/4 cup flour
1 1/4 milk
1/2 cup grated cheddar cheese

Melt the butter in a pan, and add the flour. Stir until smooth and cook for about a minute. Add the milk all at once and whisk until smooth. Add salt and pepper and cook until thickened and bubbly. Remove from the heat and stir in the cheese.

I pour the sauce over the warm pasta and serve it. Last night we ate it with sliced ham and frozen peas.