Erika’s Mac & Cheese

Erika's Mac & Cheese


Erika’s Mac ‘n’ Cheese

(The Teenage Taste recipe)


  • 1 box (16 ounces) dried elbow macaroni
  • 5 cups milk (I used 1%.)
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour or cornstarch
  • ¼ cup water
  • 8 ounces sharp cheddar cheese, shredded
  • 6 ounces yellow American cheese, shredded
  • 1 teaspoon yellow mustard
  • black pepper, to taste


  • Heat a large saucepan over medium-high heat and bring the milk, macaroni, and salt to a boil; boil for 8 minutes.*
  • Once 8 minutes has passed,  turn off the stove and mix together the flour/cornstarch and water in a small bowl to form a slurry.  Add slurry to the cooked macaroni mixture and gradually add shredded cheeses, mix well.
  • Turn heat back on and simmer macaroni and cheese for 5 minutes, stirring occasionally.  Stir in mustard and season to taste with black pepper before serving!

* Note: There will be some milk remaining once the 8 minutes is up.  This is important – do not drain the macaroni!



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