Macaroni and Cheese Sauce Bring 2 cups salted water to a boil and add a cup of elbow macaroni, spirals, or other favorite pasta noodle. Add a few sprinkles of salt. Heat a few pats of butter or margerine in a small sauce pan or skillet. When the sauce is thickened and the cheese has melted, I like to add a piece of a block of cream cheese. Stir until the cream cheese is warm and melted and well blended.
Sour cream is a nice substitute.
I never know if I've made enough sauce for the amount of macaroni I made, so I like to divide the hot macaroni in half and add the sauce to one half. After it's well blended, and looks like it's 'soupy', I'll start adding more of the cooked macaroni to the cheese dish until it's as coated and the consistency I like. This cheese sauce is great in a variety of dishes. Cooked ground beef, tossed in the sauce and rolled in steamed, limp cabbage leaves with more sauce poured over makes a wonderful last-minute oven dish. Dump in a little hot picante sauce and rewarm in the cheese sauce and it's a quick and easy cheese dip for nacho chips.