melt your cheese and maybe stir it and add milk or something to help make it smooth. Alot of folks use velveeta and or a combination of cheeses. Check out online recipes.

While the macaroni is boiling, melt the required butter in the microwave in a measuring cup. When it as melted, mix in the milk, then mix in the powder. It’s easier to cream that way. Then mix it into the drained macaroni. I know the directions say to dump it all in on top of the drained macaroni and mix, but it works better the other way. I’ve done it this way for years.

Cheddar cheese is not the best for mac and cheese, so use a processed cheese. Put the cheese into a bit of milk in a sauce pan, heat and stir with a wisk on low heat until it is melted and thoroughly blended. Then pour that mixture into your cooked macaroni and gently stir until coated. Should be nice and smooth every time.

Here’s what I do (this is for 1 big serving or 2 smallish servings)

2tbs Butter
2tbs Flour
1/2 c. milk (2% or whole, no skim!!)
1/2c – 3/4c shredded cheddar cheese.
salt and pepper to taste
2-3 cups Cooked pasta (elbows or small penne), well drained

Melt butter in a sauce pan over low heat. Sprinkle in flour and whisk to combine. Allow to cook on low heat for 1-2 minutes. Add milk and whisk so there are no lumps. Bring to a boil. It should be quite thick. Once boiled, REMOVE pot from the heat and set aside to cool for 3-5 minutes. Then, once cooled (COOLING IS VERY IMPORTANT!), add the cheese slowly, adding only small handfuls at a time and stirring until each amount is melted and mixed until adding the next. Once the cheese is incorporated, the sauce will be quite thick. If you prefer a lighter sauce. Add a tiny bit of extra milk at this point and stir in. Room temp is best for this so you don’t change the temperature of the sauce, so you may want to leave a small cup of milk out while you’re making the rest of the sauce if you think you might like it thinner. Now add a pinch of salt and pepper and taste. Stir in the pasta and you’ll be all set