Macaroni & Cheese (Variations)

Preheat: 375° F Cook: 15 min Bake: ab 20 min Serves: 4

Ingredients:

1. 9 oz macaroni, or mini shells
2. 1/4 c breadcrumbs
3. salt & pepper to taste

Mornay Sauce:

1. 3 Tbs butter
2. 1/3 c flour
3. 1 1/2 c whole milk
4. 1 lb shredded cheese, divided

Variations:

1. 1/4 c onions and 1/2 c crumbled bacon
2. Chicken Bake: 3/4 lb precooked cubed chicken with 1-2 c steamed vegetables such as broccoli, carrots, & cauliflower or green beans, corn & peas
3. Cheeseburger Mac: 3/4 c precooked ground beef with Worcestershire sauce, ketchup, mustard & relish
4. BBQ Mac: 3/4 c precooked ground beef or stew meat with barbecue sauce
5. Mac & Cheese Mini Muffins: double all ingredients; add 3 eggs, whisked, for binding; put in a lightly greased muffin pan, over fill cups; top with breadcrumbs & bake at 350 F for 20 min or until browned on top. Cool 10 min. Makes: 48 mini muffins

Preparation:

1. Cook macaroni in a lg saucepan of boiling water for 8-10 minutes; drain well & set aside.
2. Melt butter over low heat in a saucepan slightly larger than that used for the macaroni, whisk in the flour to form a roux.
3. Gradually add in milk, whisking constantly to keep the sauce smooth.
4. Add spices & any optional ingredients.
5. Bring sauce to a simmer & cook for 5 min.
6. Remove sauce from heat, add 13 oz of cheddar cheese & stir until cheese is well combined & melted.
7. Add macaroni to sauce, mixing well.
8. Transfer to a deep 9x9" glass pan, sprinkle remaining cheese & breadcrumbs over the top.
9. Place in oven & bake until cheese is bubbling.
10. Let stand 5 minutes, & then serve.