Mac & Cheese

Ingredients:
½ lb uncooked elbow macaroni , about 1 ½ cups
3 tablespoons butter

1/2 teaspoon salt
1/8 teaspoon ground black pepper

1 cup (any) milk, + 1/2 c heavy cream or coconut cream
2 1/2 cups shredded cheddar cheese (not pre shredded, you loss flavor)

Instructions:

Preheat the oven to 325 degrees and lightly grease a square baking dish.

Cook the macaroni to al dente, according to package instructions. Drain and set aside.

Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.

Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.

Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.

Bake for 15-20 minutes or until cheese is melted on top.

Serve with your favorite vegetable or a side salad.