This picnic version is packed with peas, carrots, and corn for more crunch.
2 1/2 cups dry elbow macaroni
4 tablespoons butter
4 tablespoons flour
salt and pepper, to taste
2 cups milk and stir until thickened
2 cups shredded cheese
1 cup cooked vegetables
(peas, carrots, corn)
Parmesan cheese, salt, and pepper, to taste
1 Cook macaroni according to package directions.
2 Meanwhile, melt butter over low heat in a saucepan. Add flour and salt and pepper to taste. Stir and let cook for 1 minute. Add milk and stir until thickened. Over very low heat, add shredded cheese and stir until smooth. Drain the macaroni, and toss in vegetables. Pour the sauce over cooked and drained macaroni. Sprinkle with Parmesan cheese, salt, and pepper.
Photography by Ocs Alvarez | Styling by Sharlene Tan
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