(Initially the recipe had no seasonings.  I fixed that.  ;-)  -klmj

Original recipe here:

<http://www.thegraciouswife.com/macaroni-cheese-flour-velveeta/>

MAC AND CHEESE WITHOUT FLOUR

COOK TIME

20 mins

TOTAL TIME

20 mins

Creamy mac and cheese without flour or cheese product. Just REAL cheese to make this gooey, creamy comfort classic.

Author: The Gracious Wife

Cuisine: American

Serves: 4-6

INGREDIENTS

• 8 oz package elbow macaroni (GF)

• 2 tablespoons butter

• 1 cup evaporated milk, heavy cream, or half & half

• 8 oz block of cheese, shredded (I used half 4 Cheese Mexican and half Parm Reg)

* 1 tsp dried mustard

* 1/4 tsp ground white pepper (or more, depending on how peppy you want it)

* 1/4-1/2 tsp truffle salt

* 1/8 tsp ground nutmeg (if that’s your thing, entirely optional)

* 1-2 tablespoons cider vinegar (sharpens the flavor, especially if you’re not using sharp cheddar)

INSTRUCTIONS

• First boil the noodles in a large pot, according to box instructions. Drain the noodles after the allotted time.

• While the noodles are still in the strainer, put 2 tablespoons of butter into the same pot and return to the stove on medium heat. When the butter is melted, add in your cream and stir. The cream needs to warm before adding the cheese, so continue stirring for another minute or so.

• When the cream is hot and steaming, but not boiling, turn the heat down to medium-low and add about a quarter of the cheese.

• Continue stirring until all the cheese is melted, and then add more in quarters, until all the cheese is melted.

* Add in the seasonings and taste.  Adjust as necessary.

• Dump the noodles back in the pot and stir until the noodles are coated.