Thank you for your interest!
Thank you for your interest!
About the Recipe
December’s Harvest of the month is dairy! To celebrate, here’s an irresistible recipe showcasing the wonders of milk and cheese
Ingredients
1 pound dried pasta, such as macaroni
1 1/2 cups milk, divided
2 tablespoons flour
2 to 3 cups shredded cheese, such as cheddar, Monterey Jack, or Colby
Add veggies like broccoli, spinach, kale, peppers, or onions for a nutritional boost
Preparation
Cook the pasta until al dente, about 8 minutes. Drain and set aside.
Place 1 cup of the milk in a medium saucepan over medium heat. Meanwhile, place the remaining 1/2 cup of milk and flour in a small bowl and whisk together until there are no lumps. When you just start to see whisps of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3 to 4 minutes.
Turn the heat to low and begin mixing handfuls of cheese into the milk. Add a pinch of salt and pepper. Stir until all the cheese has melted and the sauce is creamy. Remove the sauce from the heat.
Place the pasta and 1/2 of the cheese sauce in a large serving bowl. Stir to coat the pasta evenly. Add the remaining sauce and any extra add-ins and stir to combine.