Originally published on November 9, 2015
The girls ate this up as quickly as they do the boxed version, and they regularly balk at homemade macaroni and cheese. When I started making it, I didn’t intend to create a Copycat KD Macaroni and Cheese Spirals, but as I ate it, I became more convinced that I had. And I bet if you used elbow pasta in place of egg noodles, you’d have a copycat version of the original thing.
1/2 package egg noodles
2 1/2 cups milk
2 cups shredded Cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
Salt
Pepper
Directions:
1.) Bring a large pot of generously salted water to a boil. When at a rapid boil, add egg noodles and cook for about 7 minutes, stirring regularly. When finished cooking and still al dente, drain.
2.) Meanwhile, melt butter in a saucepan set over medium heat. When melted and starting to foam, add flour and whisk vigorously to form a roux. Continue cooking for three minutes, whisking continuously, until the roux becomes golden brown.
3.) Slowly add the milk in, starting with small amounts and whisking them into the roux before adding more. Continue whisking as you add the milk to prevent lumps from forming. Once all the milk has been added, turn the heat to low and cook the mixture for about 10 minutes, until it’s thickened.
4.) Remove from heat and slowly add in the Cheddar cheese, whisking the cheese to fully incorporate it before adding more. Continue doing so until all the cheese has been added, then season with salt and pepper to taste.
5.) Place drained egg noodles in a large bowl or back into their pot and pour some cheese sauce over top. Stir to thoroughly combine and coat noodles in the sauce.
6.) Serve and enjoy!