'Outback Mac N' Cheese'
Source:Adapted from Cully's Kitchen
1 package of medium-size rigatoni pasta or elbow macaroni (12 oz)
3 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper to taste
1/8 teaspoon paprika
1/2 lb Velveeta cheese, cubed
1. Prepare pasta according to package directions. Drain and set aside.
2. While pasta is cooking, in a large saucepan on medium heat, melt butter. Add flour, stirring constantly until mixture thickens slightly.
3. Once thickened, add milk, salt, paprika and cheese cubes. Stir constantly until the sauce is smooth. If mixture is too thick, add little more milk.
4. Pour the drained pasta into the sauce and gently stir until pasta is completely coated.
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