This is my stove top version of Mac and Cheese, 2 kinds today – sharp cheddar and Colby. I use 2-1/2 cups of milk, usually No Fat, add ¼ cup of Flour and stir until the lumps are gone. A whisk works well for that job. Then I bring it to a boil, lower the heat and cook, stirring often while 12 ounces of macaroni finishes cooking. Take milk/flour mixture off the heat and add 8 ounces of shredded cheese of your choice and stir until melted. I like to buy block cheese and shred it myself because it seems creamier than the kind already shredded. Once the cheese is melted off from the heat, I stir in the strained macaroni, season with salt and fresh pepper and serve, usually with peas or canned tomatoes. It is my favorite but I plan to try Patti LaBelle’s with shrimp and maybe lobster although I prefer my lobster on the side with Clarified Butter!
P. S. The brown in my picture is either from my iPhone or the stove light although my phone usually takes great pictures!