mac & cheese

I started making mac & cheese "from scratch" about a year ago (instead of from a boxed mix) and it has become even more of a favorite than it was before. The kids love it and it's pretty good for them too. We make it the main course of a meatless meal, with a green veggie, or sometimes we add some tuna and frozen peas and make it into a casserole. Everyone begs for more and they even eat the leftovers without complaining! We've tried several recipes, but here is the one we have settled on. It is really, really good.



Macaroni & Cheese

Preheat oven to 350.

Cook 16 oz of pasta (really could be any shape, but we usually do macaroni) 'til al dente

In a saucepan:
Melt 2 Tb. of butter, then stir in 2 Tb of corn starch (flour can also be used). Add about 1 tsp dry mustard, and salt & pepper to taste. Mix until smooth.

Pour in 2 1/2 cups of milk. Cook over med-high heat until bubbly, stirring constantly. Reduce heat and simmer for a few minutes until thickened. Remove from heat and stir in 2 cups of grated cheese (sharp cheddar is great or you can use whatever you have, or even a blend of cheeses). Stir until cheese is melted.

Mix cooked pasta and cheese sauce together in a casserole dish. Sprinkle bread crumbs over the top, and bake at 350 for 20-30 minutes or until the top is bubbly and starting to brown.

For a complete meal, mix in some baby peas and/or a small can of tuna before baking. YUM!