✨Mac& cheese ✨

Okay, so you've got your Ronco Large Elbows ready to go, and trust me, they make a fantastic base for mac and cheese! I've tried so many brands, but the texture of these elbows holds up perfectly in that rich, creamy sauce we're about to make. My biggest game-changer, as I mentioned, is making the sauce completely on its own. It really does make it a whole lot richer, and you get that velvety consistency without clumping. This method ensures that every bite is bursting with cheesy goodness and not watery. First things first, for your Ronco elbow macaroni: follow the package instructions for al dente. You want them to be just firm enough after boiling in water, because they'll continue to cook a little bit in the hot cheese sauce. While your pasta is cooking, you can get started on that glorious cheese sauce in a separate pot. This is where the magic happens! Grab a separate light green pot – like the one I use – and melt down a generous knob of butter. Don't be shy! Once it's melted, whisk in some flour to create a roux. Cook it for a minute or two until it's lightly golden. This forms the base that will thicken your sauce beautifully. Slowly, and I mean *slowly*, whisk in warm milk. Keep whisking to avoid any lumps. Bring it to a gentle simmer, letting it thicken slightly to that perfect orange-colored cheese sauce consistency. Now for the cheese! This is where you can truly get creative. I love a blend of shredded orange and white cheese for both color and incredible flavor depth. Adding some Great Value Artisan Crafted Smoked Gouda, as you might have seen in my kitchen, really takes it to another level, giving it a sophisticated, smoky note that's just divine. Make sure your heat is low, then gradually stir in your cheeses until they're completely melted and smooth. Season with salt, pepper, and maybe a pinch of nutmeg – trust me on the nutmeg, it enhances the cheese flavor beautifully. Once your Ronco elbows are cooked to perfection and drained, combine them with your amazing cheese sauce in a black pan or a large serving bowl. Give it a good stir to ensure every single macaroni is coated in that luscious, bubbling, creamy goodness. The key is to serve it immediately while it's still warm and gooey. This dish is truly a yummy dinnertime idea that spices up your nights and is always a crowd-pleaser. If you're wondering about variations, sometimes I toast some breadcrumbs with a little butter and sprinkle them on top for a delightful crunch. Or, for an extra kick, a dash of hot sauce stirred into the sauce can really wake up the flavors. Enjoy your homemade mac & cheese!