Nana’s Mac & Cheese Plus “Special Sauce”

Ingredients

• 8 ounces, weight Elbow Macaroni
• 4 Tablespoons Stick Butter
• 4 Tablespoons All-purpose Flour
• ¼ teaspoons Salt
• ¾ cups Cheddar Cheese
• _____
• FOR THE SPECIAL SAUCE:
• Ketchup
• Sugar
• Apple Cider Vinegar
• Oil

Preparation Instructions

Note: I put elbow macaroni because that’s pretty traditional, but this is also good with shells or penne.

To make macaroni and cheese:

1. Preheat oven to 350 degrees.

2. Boil pasta.

3. Make a cheesy roué: melt butter over medium high heat; mix salt into flour and gradually add to the butter, stirring until thick. Add cheese and stir until melted.

4. Drain pasta and pour into an oven-safe bowl. Pour cheesy roué over the pasta and mix it together until all the pasta is coated.

5. Bake for 25-30 minutes or until cheese on top is bubbly or until almost crunchy.

To make the “special sauce”:

1. Mix equal parts ketchup, sugar, apple cider vinegar, and oil (vegetable works fine).

When the mac and cheese is done, pour the “special sauce” on the top and enjoy!