Saturday, February 20, 2010

Emelia's Mac and Meatballs with Cheesy Gravy

1 serving

1/2 cup cooked elbow macaroni
1 cup chicken stock
1/2 cup milk
1 tbs flour
1/4 cup shredded cheddar

In a small pot, boil the meatballs in the chicken stock until cooked (or reheated). Remove from stock.

Bring stock to a boil. Mix cold milk and flour until the lumps are out. Add to boiling stock and stir until thickened. Remove from heat and stir in the cheese. Toss a few spoons of sauce with macaroni and meatballs. Store the rest of the sauce in the fridge for a day or two. Just heat it up with some more pasta and meatballs.

- emelia's macaroni and meatballs with cheesy gravy -

No comments:

Post a Comment