Made this today and my 7 year old and twin 10 month olds loved it! My older son stirred peas into it and gobbled it down & wanted seconds. I was scared to make this as I haven’t historically had good luck with “roux,” but this seemed so easy! To up the creamy factor, I used half skim milk and half half-n-half (would’ve used fat free evap. milk, but didn’t have any). Turned out very smooth and creamy, though I have to admit I thought the flavor was a little bland. Next time I will throw in some extra cheese. I kept the burner on medium-low the whole time so as not to burn the butter or milk.
16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten