PROGRESSO SOUP STARTERS RECIPES

Steps:

• Cook elbow macaroni in salted water until al dente (cook time will vary; use guide on back of pasta box). Drain pasta and set aside. If you aren’t going to use the macaroni immediately, rinse it with cold water after draining.
• In medium-sized pot, add butter and flour and whisk together over medium heat to form a roux. Cook until the flour reaches a light tan color.
• Next, add warm whole milk to the roux 1/2 cup at a time. Pour in a slow, steady stream, whisking constantly in order to avoid lumps and ensure ingredients are well incorporated before adding the next 1/2 cup. Repeat until all milk has been added.
• Reduce heat to low and cook mixture until it is steaming hot (but not boiling). Then stir in the grated cheddar cheese and season with salt and pepper.
• Stir cooked macaroni into the cheese sauce. Divide into bowls and garnish with a handful (or two) of finely grated cheddar cheese for extra cheesiness!