This lightened up mac and cheese is creamy and decadent, and it has NO butter, cream, or processed cheese in it!
Prep Time10mins
Cook Time20mins
Total Time30mins
Servings: 8servings
Ingredients
16ouncessmall pasta, like shells, cavatappi, or elbows
3Tbsp.grass-fed or organic butter
3Tbsp.all-purpose flour
3 ½cupsmilk,divided
1/4teaspoonsalt
1/4teaspoonblack pepper
1/4teaspoonground red cayenne pepper
8ouncessharp Cheddar cheese,shredded
Instructions
In a medium pot, prepare pasta to al dente according to package directions and drain into a colander. Be sure to not to overcook pasta.
Using the same pot as you cooked the pasta, melt butter on medium-low heat and whisk in flour until smooth.
Heat, whisking constantly, for 60 seconds or until thickened. Begin to whisk in milk a bit at a time and continue cooking on medium-low for 4-5 more minutes, until thickened again.
Remove pot from heat. Whisk in salt, black pepper, cayenne pepper, and shredded cheese. Once cheese is fully melted, gently stir in pasta.
Keep warm on low heat until ready to serve and add more milk to thin if necessary, as the sauce gets thicker over time. Enjoy!