- 4 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- 2 1/2 cups water
- 1/2 teas. garlic powder
- 1/2 teas. cayenne pepper
- 1/2 teas. salt
- 1/2 teas. fresh ground black pepper
- 2 cups elbow macaroni , uncooked
- 3/4 cup mozzarella cheese , shredded
- 1 cups cheese (Cheddar, Colby, Gruyere) , shredded
- 2 (5 oz.) cans tuna in water
- 2 Tbsp. butter
- 12-15 Ritz crackers, crushed
- celery or broccoli or peas (pick only one)
Take it off the stove before the sauce reduces so much it disappears! The liquid to pasta ratio is such that by the time the liquid reduces down to make a sauce, the pasta is just cooked.
* Pasta keeps cooking in the sauce after you take it off the stove. So take it off when it is still a teeny bit firm!
* The sauce thickens ALOT after you take it off the stove when you stir the cheese in and simply by stirring it. It is better to take the pot off the stove too early than too late.
* If you take the pot off too late at the sauce becomes too thick, just add a splash of milk or water. Easy fix!
* If you take it off too early, just pop it back on the stove.