It would seem "un-American" to not have a mac and cheese recipe on here.There are MANY recipes out there but this one doesn't have to be baked.
It is also very forgiving about which kinds of cheeses are used.
I acknowledge the only thing healthy it has going for it is that it isn't out of a box!
So when the craving hits, you can always add a fresh salad
.
Prepare desired amount of pasta - 1/2 - 1 lb for this recipe in salted boiling water
(small shapes like elbow, shell or rigatini work best)
Melt in saucepan:
2 T butter
Whisk in:
2 T flour
When roux is formed, whisk in slowly:
1 c milk, hot
Over medium heat, warm one minute, then add:
for extra creaminess add: 4 oz cream cheese/Neufchatel here (opt)
2 t Dijon mustard (opt)
1/2 t pepper
8 oz grated cheese: 1/2 sharp cheddar and one or two of Fontina, Gruyere, Jack, Dubliner, or Asiago.
(you should experiment and see which combination you like best)
Stir until cheeses are melted and sauce is thickened, add more milk if too thick.
Remove from heat, combine with cooked pasta to desired concentration.
Salt to taste.
If you want a crusty topping, place in oven baking dish and sprinkle top with
1/4 c bread crumbs
1/8 c Parmesan, grated
Then bake for about 15 minutes until top is golden and toasty.
If you are a purist, you won't want to add anything ... but chopped ham, peas, and all sorts of other things can taste good in it. But when I was little, if my mom added anything I considered it "ruined"! I saw it with broccoli once at a party and wouldn't touch it, even to eat around the broccoli. These days, I might try it.
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