Real Mac and Cheese

this recipe, although close to others, has been modified by Amity

• 12 oz. large elbow macaroni (or for a special treat use helical elbows)
• 1 lb. sharp cheddar. For the best results, get the sharpest cheddar possible
• 6 tbsp. butter
• 8 tbsp. flour
• 4 cups lowfat milk
• the following spices to taste: garlic salt, chili powder, salt, pepper and paprika

 Preheat oven to 400 degrees.

Start the water boiling with a little salt and olive oil in the water. Melt the butter in a separate pan for the white sauce, be sure to not burn the butter. Once fully melted, add the flour and stir until completely mixed. Continue stirring over a medium high flame until mixture is bubbly. Take pan off the heat and let the roux cool. This step is vital! If it is not cool enough the milk will scorch and the sauce will be ruined. Once cool, gradually add the milk, stirring constantly and making sure that the mixture maintains a uniform texture. This way there will be no lumps. When the milk has been completely stirred in, put the pan back on a medium to medium low flame. Find someone who loves you and get them to stir. If the white sauce heats too fast or is not stirred enough there will be lumps and guck at the bottom. When the sauce is thick and slightly bubbling, it is done and take it off the heat. While the stirring is going on grate the cheese and set aside. Add elbows or helices to rapidly boiling water and let boil until they are soft. Drain. Mix the spices into the white sauce; I use about a teaspoon of garlic salt, a half a teaspoon of pepper, 1/4 teaspoon of the rest.

In a large casserole pan pour half the noodles. Add half the grated cheese. Add half the white sauce. Mix the whole up until it looks like the cheese is slightly melted. Add the rest of everything and mix again. The secret to a really creamy mac and cheese is the mixing part.

Put the mac and cheese in the oven until bubbling and slightly brown on top (roughly a half an hour). Take out of oven and let cool for five minutes. Cut into large servings and enjoy! (We particularly like to eat mac and cheese after a first course of pressure cooked artichokes served with or without mayo)

 Tips for less FAT

Since this is a high fat recipe the following could make a difference. Use low fat cheese. Use non-fat milk. Always, always use butter, although you might try using 4 tbs. instead of 8.