Mac and cheese is one of the first dishes I learned to make as a kid. Out of a box of course. Eventually I developed a preference for Kraft spirals.  However, in my college years I became a fan of Stouffer’s. You can microwave or bake it. The cheese gets a little burnt; add a little pepper. Good times.

This Stouffer’s mac copycat recipe is  simple. Few ingredients: mild cheddar, flour, butter, milk, and pasta. Better yet, it tastes exactly right. The gourmet chefs use the same method. It’s all in the cheese sauce.

INGREDIENTS:

• 1 Cup Skim Milk
• 5 tsp All-purpose Flour
• 2 cups (6 ounces) shredded medium cheddar cheese
• 2 tsp butter
• 1/2 tsp salt
• 1 cup uncooked elbow macaroni (about 2 cups cooked)

INSTRUCTIONS:

1. Whisk the flour into the milk in a small saucepan, then place it over medium-low heat.
2. Add the shredded cheddar cheese, butter, and salt and stir with a spoon until the cheese begins to melt. Reduce the heat to low and simmer for 30 minutes. Use a whisk to stir the sauce every couple of minutes so that it becomes smooth and thick.
3. While the sauce thickens, prepare the macaroni by dumping the uncooked macaroni into rapidly boiling water. Boil according to package directions, and then drain.
4. When the cheese sauce has simmered for 30 minutes, pour the pasta into a medium bowl. Gently stir in the cheese sauce, and then pour the mixture into a loaf pan or casserole dish. Serve it right now or cover and freeze.
5. For extra flavor attack, preheat oven to 350 degrees F, and bake until the cheese begins to brown slightly.

References:

http://www.topsecretrecipes.com/Stouffers-Macaroni-Cheese-Copycat-Recipe.html