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Butterkase Macaroni and Cheese

Angie McGowan
Updated Apr 29, 2012
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Our 30-minute mac and cheese gets an added, buttery burst of creaminess thanks to the addition of Butterkase cheese.

Butterkase Macaroni and Cheese

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon grated or very finely chopped onion
  • 2 cups milk
  • 2 cups shredded Butterkase cheese (8 oz)
  • 1/4 cup chopped fresh cilantro or Italian (flat-leaf) parsley
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Cook and drain macaroni as directed on package.
  • Step 
    2
    In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • Step 
    3
    Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and cilantro. Stir with whisk until smooth. Stir in drained macaroni.
  • Step 
    4
    Serve with additional cilantro if desired.

Nutrition

Nutrition Facts are not available for this recipe

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