I found this recipe online and we loved the change from the traditional mac & cheese. The trick to making it super creamy and cheesy is to use mozzarella made with whole milk. It's a little harder to find than the ones made with low fat milk but it's so worth it! -Sarah
2 cups small noodles (like elbow or small shells)
2 T. butter
2 T. flour
1 t. salt
1 t. basil
1/2 t. garlic powder
1/2 t. onion powder
2 cups milk
8 oz. shredded mozzarella (whole milk, low-moisture)
- Cook noodles and drain.
- In a skillet melt butter, whisk in flour, salt, and seasonings. Cook 2-3 minutes until golden brown, stirring constantly and being careful not to burn.
- Add milk slowly, whisking to combine with flour mixture.
- Bring to a boil, sauce will thicken slightly, and remove from heat.
- Stir in noodles and cheese until cheese is melted.
