SAUCE – This recipe starts with a simple roux (butter and flour) but don’t worry, it’s super quick. For best results, don’t rinse the macaroni, the starches on the pasta help the sauce stick. Shells are great too, since the cups hold the sauce (more cheese = better!!). PASTA – Elbow macaroni is our choice for mac and cheese, but any short pasta will do. Serve with Homemade Garlic Bread and Tossed Salad.
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