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Cheesy Macaroni (40 minutes)

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Doesn't This Look Delicious?

Ingredients:

3 Tbsp Butter/Margarine
3 Tbsp Flour
3/4 Tsp Salt
1/4 Tsp Pepper
500mL 6% Cream
1 Cup Cheddar Cheese
1 Cup Valveeta Cheese
1 Box (375g) Macaroni Noodles
OPTIONAL: 2 Chicken Breasts
OPTIONAL: 1 Broccoli Crown

Preparation:

Shred Cheddar Cheese
Cut the Valveeta Cheese into Small Cubes
Wash and Cut Broccoli into Florets

Directions:

Cut the checken breasts into small pieces and add to a pan. Add pepper if desired. Cook chicken on medium heat until it is no longer pink. (10-15 minutes)
To a medium pot, add the butter/margarine, flour, salt, and pepper. Turn the pot onto medium-low heat and whisk frequently until the butter/margarine is melted and a homogeneous roux is formed.
Add cream to pot and whisk. Turn heat up to medium. Whisk frequently to prevent the roux/cream from sticking to the bottom of the pot and burning. Continue until mixture is boiling. (15-25 minutes)
Meanwhile, cook macaroni according to package directions. Drain and return to pot. If adding broccoli, add florets to the water 2-3 minutes before the macaroni is done.
Once the sauce is boiling, remove from heat and add cheeses. Whisk until homogeneous. If sauce is not warm enough to melt the cheese, use medium-low heat to assist in the melting process. (5-10 minutes)
Add cheese sauce to macaroni noodles (and broccoli and chicken) and stir. Enjoy!

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