Mac and Cheese with Seasoning Salt

Adapted from: Shauna Moon

Serves: 4-5

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

450 g (1 lb) elbow or shell pasta or GF-pasta

57 g (4 tbsp) unsalted butter

1/4-1/2 cup all-purpose flour or GF-flour (start with 1/4 cup, add more if needed)

1-2 tsp seasoning salt

480 ml (2 cups) milk

2 cups grated cheddar (or sharp cheddar) cheese

1-2 tbsp dried parsley

Seasoning salt (makes a lot, store leftovers):

2 tbsp salt

3/4 tbsp ground pepper

1/2 tbsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

This is an all-around homey mac and cheese recipe. I prefer it was sharp cheddar and high-protein, high-fibre chickpea pasta (GF). I am also very particular about pasta shape. Can anyone really envision a cheesy sauce with spaghetti? Right?! Choose whatever shapes suit you best. I prefer macaroni or medium shells for this recipe. 

If you are starting to cook and are not sure where to begin, this one is an easy starter recipe! 

Ingredients:

450 g (1 lb) elbow or shell pasta or GF-pasta

57 g (4 tbsp) unsalted butter

1/4-1/2 cup all-purpose flour or GF-flour (start with 1/4 cup, add more if needed)

1-2 tsp seasoning salt

480 ml (2 cups) milk

2 cups grated cheddar (or sharp cheddar) cheese

1-2 tbsp dried parsley

Seasoning salt (makes a lot, store leftovers):

2 tbsp salt

3/4 tbsp ground pepper

1/2 tbsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

Directions:
1. In a large pot, bring water to a boil and cook pasta until al dente. Drain and set aside.

2. Meanwhile, melt butter in a large enameled pot.

3. Add flour and seasoning salt, stir well.

4. Add milk and stir until thickened and no longer clumpy.

5. Add cheese and parsley and turn off the heat.

6. When cheese has melted, stir in the drained pasta.

7. Serve with roasted vegetables and season as desired with extra parsley and seasoning salt.