Mac & Cheese

Those of you who know me well, know I really don't like cheese. I don't like cheese in my sandwiches, I don't like cheese on my pizza, and I don't like mac & cheese unless it's from a blue box. Well, my husband on the other hand, likes EXTRA cheese on EVERYTHING. So, when I came across this mac & cheese recipe from Fresh From Cate's Kitchen, I know I had to try it. Her pictures make it look creamy and delicious - which it is. It's like a home-made version of velveeta shells & cheese.

Easy Mac & Cheese

(adapted from Cooking Light, May 2007)

1 1/4 cups uncooked macaroni
1 cup 1% milk
2 tbsp all purpose flour
1 1/4 cups shredded reduced fat sharp cheddar cheese

1/2 tsp salt
a few grinds of a pepper mill

Cook pasta in a medium saucepan according to package directions.
Transfer to a colander.
In the same saucepan, combine the milk and flour over medium heat, stirring with a whisk.
Cook, stirring constantly until thickened (about 2 minutes).
Add cheese, salt, and pepper, and continue whisking until all the cheese is melted.
Turn off heat, stir in the pasta, and let sit for a few minutes before serving.

This is so super easy, and really good. Enjoy!