NEVER Make Mac and Cheese Sauce Again - Try This Old School Cafeteria Trick

📕 Get the full cookbook - The Lunch Lady's $3,600-a-Year Grocery Cut (175 recipes & tricks, scaled for 1, 2 or a family): http://dorislunchlady.com/ Eighty-six cents a plate, and eight people fed. This is the macaroni and cheese we made for four hundred children a day - and the recipe card the government printed for us has no flour on it anywhere. No roux. No white sauce. No second pan. I read you the card, I show you the two things doing the work instead, and I own up to the version I gave you on this channel two summers ago that was not the one we actually cooked from. 👇 TELL ME IN THE COMMENTS: the starch on the noodles or the salt in the cheese - which one surprised you and what county? I read every one with my morning coffee, and the winner gets the next video. 🔔 Subscribe for old-school budget cooking every week - next time, the drawer under your oven: the four things that belong in it, and the two that are quietly ruining your pans. This is old school cafeteria macaroni and cheese from an American school lunch line: creamy mac and cheese without a roux, mac and cheese without flour, why your cheese sauce goes grainy, why mac and cheese separates and turns oily, why pre-shredded cheese does not melt right, how much cheese per pound of macaroni, baked mac and cheese with buttered breadcrumbs, mac and cheese for one person, and how to keep mac and cheese creamy when it sits. #macandcheese #lunchlady #oldfashionedcooking