From the Pantry Cheese and Noodles

These noodles are so easy to make and I almost always have the ingredients in the pantry and fridge for them. They are great for lunch or a side dish and they don't take any longer than a box of mac and cheese.


Cheese and Noodles

spaghetti noodles for for broke in half
splash of olive oil
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded cheddar
3 tablespoons shredded Parmesan cheese

Cook spaghetti noodles according to directions on package (I always add a splash of olive oil to mine to prevent the noodles from sticking). While spaghetti noddles cook place butter in small sauce pan over med/low heat and let melt. Add flour to melted butter, whisk together and let sit over heat for a minute. While whisking slowly add milk to the mixture whisking vigorously to prevent lumps. Add salt and pepper. Keep mixture over heat until it thickens into a sauce stirring frequently. Test to see if it is done by placing a spoon in mixture and pulling it out, if the sauce coats the spoon without sliding off then it is done. Add cheeses to sauce and whisk together. Pour on top of spaghetti noodles and toss, serves about 4.