I crave this dinner! I almost can't stand the boxed mac and cheese when comparing it to this divine pasta. It makes me drool just thinking about it. The cool thing is that you can alter this to make different variations. For example, you can add taco meat and salsa and turn it into a Tex-Mex mac and cheese, or you can use any variety of cheeses you wish. It really is quiet versatile. Enjoy!
2 cups dried pasta (I used Penne, but elbow macaroni or any other pasta is fine)
2 tablespoons all purpose flour
dash of pepper
2 1/2 cups milk
1 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded American cheese (you can substitute any melting cheese ie. provolone, mozzarella, or fontina)
Directions:
Cook pasta according to package directions.
In a large sauce pan, combine milk and flour, whisk together. Turn heat to medium. We are going to make what is called a roux. Don't let it frighten you. (I'm a poet and I didn't even know it.) Stir the sauce frequently, you don't want it to gob up on the bottom of the pan. It will thicken as it heats, be sure to keep as many lumps out as possible (stir, stir, stir). Once it reaches the consistently of a simmering thinned pudding, you can start adding your cheeses, and reduce the heat slightly. Stir as your cheeses melt, again stirring so much that it doesn't burn on the bottom. Add your seasonings, and stir until combined and fragrant. You can add more cheese if you like it really cheesy, like me!
Once your pasta is cooked and drained, pour cheese sauce over pasta. Top with additional cheese if desired.
And you're done!
oh drool!!!! Mac and Cheese is my fav! This looks delightful! thanks for sharing lady.
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