½ cup flour

½ cup butter

2 ½ cups milk

½ lb sharp cheddar cheese

½ lb American processed cheese (the best kinds begin with the letter “v”)

1 lb uncooked elbow macaroni pasta

salt and pepper to taste

2-3 tablespoons of TorchBearer Sauces #7 Sultry Sauce™



Follow cooking instructions for the pasta.


While the macaroni is cooking, sauté flour and butter together in a different pan until golden brown forming a roux. Add the milk and stir, allowing the mixture to thicken.  Add the cheeses and the #7 Sultry Sauce™ slowly and blend the ingredients together.


Add cooked macaroni to the cheese sauce, stir well.

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