Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 10–15 drops green gel food coloring
- 24 candy eyes
Instructions
- Boil a large pot of salted water. Cook the elbow macaroni until al dente, then drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour for 1 minute to create a roux.
- Gradually add the milk, whisking until smooth. Increase heat to medium-high and simmer until thickened (5-7 minutes).
- Remove from heat, stir in cheese and salt until melted and creamy.
- Add food coloring until you achieve a vibrant green hue.
- Combine macaroni with the sauce, tossing to coat evenly.
- Transfer to a serving platter and top with candy eyes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 560
- Sugar: 5g
- Sodium: 790mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg