Last night, I decided to forego the Ragu cheese sauce and try to make my very own mac and cheese. It was a very successful experiment. Here’s how I did it:
- 2 Cups whole grain macaroni
- 1/2 stick of butter
- About 1 3/4 cup of milk
- About 2 to 3 tablespoons of flour
- 1 1/2 Cup of cheddar, shredded (again, approximately)
- 1 Roma tomato, diced
- 1/2 lb ground turkey, browned
- Oregano, salt, pepper, and Italian seasoning to taste
Cook the macaroni. In a small pot (I used a sauce pan, but I think a pot would work better), melt the butter on medium-low. Once it’s melted, add the flour a little at a time until it’s a really thick sauce. (If it starts getting lumpy, whisk the lumps out ASAP!) Then stir in the milk until it’s about the consistency you want it–I used a little less than 2 cups. Once the white sauce starts boiling, stir in the cheese. Once it’s cheesy enough for you, add the tomato. Stir in the macaroni and meat, then season to taste.
Also, I must note it goes great with peas.
It’s really not that much more work than a box of Hamburger Helper (unless you have to shred your own cheese), but it’s about a million times better.