You can find us every Saturday at the Carmel Farmers Market (8-11:30 a.m.) and the Fishers Farmers Market (8 a.m.-noon) through the end of September (with the only exception, the Fishers Farmers Market will be closed on 6/29 for the SPARK! festival)

Macaroni and Cheese

Growing up, I was one of the few kids (or at least that is how it seemed at the time) that did not like macaroni and cheese; however, in the last few years, I have come to enjoy it.  Since I tend to make most things from scratch around here, I have tried several different mac and cheese recipes and find that the one I am sharing below is the one I turn to most often.  It is easy, quick, and well-received by my family.  I often serve this when having our smoked pork chops and green beans.  If you try it, I hope you will enjoy it too!


  • 2 TBSP butter
  • 2 TBSP flour
  • 1 tsp salt
  • Fresh, cracked pepper to taste
  • 1 1/2 c milk
  • 1 tsp Dijon mustard
  • 2 c shredded cheese (I use 1 c sharp cheddar, 3/4 c mild cheddar, and 1/4 c freshly grated Parmesan); use any cheese or combination of cheese that suits you
  • 1/2 box of macaroni noodles (or around 8 oz), prepared according to package directions; reserve ~1/2 c water before draining


  1. In a small sauce pan, melt the butter over low-medium heat; add in the flour and whisk until smooth and bubbly (about 1-2 minutes).  Add in the milk gradually, whisking as you pour.  Bring to a gentle boil, continue to whisk, and add salt, pepper, and Dijon mustard.
  2. Remove the pan from the heat and add in the cheeses, whisking until smooth.
  3. Add the cheese sauce to the cooked, drained macaroni noodles (along with the ~1/2 reserved water).  Mix and serve, adding additional salt and pepper as desired. Enjoy!
Note: for any leftover that is supposed to be creamy (such as this one), I add a splash of milk to the dish before re-heating; otherwise, it may be a bit dry. 

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