posted by Queen Bee 03-04-101 8:04 AM
back of a Catelli macaroni box
Macaroni and Cheese
750 ml (3 cups) ready cut macaroni
50 ml (1/4 cup) butter
50 ml (1/4 cup) flour
750 ml (3 cups) warm one percent milk
salt to your taste
750ml (3 cups) shredded light or regular old cheddar
Cherry tomatoes, quartered (optional)
crushed red pepper flakes (optional)
In a large pot big enough to hold everything bring the water to a rapid boil (1 litre of water to each 100 grams of pasta) ** see Note below Add salt if desired. Add pasta and stir until water returns to a boil.
Cook, stirring occasionally, about 6 minutes for al dente or 8 minutes for more tender pasta. Drain in a large colander and set aside.
Melt the butter in the same pot. (It doesn't say what temperature but medium low sounds right to me).
Add flour; cook and stir about 3-4 minutes. Gradually whisk in the milk stirring constantly until the mix is just thickened. Season to taste with salt if desired Remove from heat stir in cheese until it melts. Add macaroni and toss to coat.
Serve topped with tomatoes and pepper flakes if desired.