8 oz elbow macaroni uncooked 

Cheese Sauce: 

2 TBS butter 

2 TBS all-purpose flour 

½ tsp sea salt 

¼ tsp garlic powder (optional but recommended) 

1 cup  whole milk 

¼ cup sour cream or Greek yogurt 

2 cups shredded cheddar cheese 


Meat the Crunch Salami Chips crunched up and spread around the top right before serving 


Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside. 

Make the cheese sauce: 

Mix flour, sea salt, and garlic powder together in a small bowl. Set aside. 

In a medium saucepan over medium heat, melt the butter. 

Add flour mixture and whisk to combine. 

Cook for 1 minute until mixture is slightly brown. 

Add 1 cup milk and whisk until the mixture is smooth. 

Add sour cream (or Greek yogurt) and whisk until smooth. 

Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil. 

Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired. 

Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed. 

Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm! 


Storage & reheating 

Store in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave. You may need to add another 1-2 TBS of milk to make the mac and cheese creamy again after storing! 




Wooden board or a flat platter 

Butter – room temperature 

Jam of your choice 

Hot sauce or ground cayenne 

Prosciutto (cut in ½)  or any deli meat 

Chopped Walnuts or any nut you wish 


Balsamic vinegar  

Salami chips  

Spicy honey 

Variety of Breads and Crackers 

I have no amounts for the ingredients because a Butter Board should be all you! 

Spread the butter over your board 

Top w/jam and a sprinkle of hot sauce or ground cayenne 

Lay the prosciutto on top of the butter hot sauce 

Toss the arugula w/balsamic vinegar (not a ton) and toss it on the board 

add arugula and

Meat the Crunch Salami Chips crunched up and spread around the top right before serving 

Top off w/spicy honey