E'ryday Mac and Cheese

E’ryday Mac and Cheese

Prepare veggies:

Steam a cut-up head of broccoli. or warm frozen peas, and/or dice sun-dried tomatoes.

Brown meat:

1/2 lb cubed ham or bits of bacon (half-inch)

Boil pasta:

1 lb box elbows, rotini, or mezze penne (just shy of time on box so it can finish cooking in oven)

Cheese Sauce:

2 Tbsp. butter
2 Tbsp. flour
2 cups milk
3/4 tsp. seasoned salt
1/2 tsp. black pepper
1 lb. cheese
(optional: 1/2 tsp. worcestershire or 1 Tbsp. sherry, breadcrumbs for topping)

Preheat oven to 325 degrees.

Melt 2 Tbsp. butter in large skillet over medium heat (preferably non-stick, if you have a coated whisk).

Sprinkle in 2 Tbsp. flour, incorporating quickly to into a paste with whisk or fork. Keep stirring paste until golden brown. Turn heat down a bit.

Then, a splash at a time, whisk in 2 cups of milk. Avoid lumps by thinning the paste gradually.

Cook down the milk no higher than medium to avoid graininess in your sauce. When sauce has thickened to heavily coat the spoon, stir in seasoning, and remove from heat. Add cheese, saving some for the topping if desired.

When cheese has melted, pour sauce over pasta and vegetable(s), sprinkle on topping if you like, and bake in a greased casserole for 15-20 minutes until bubbly and gooey, or until irresistible.

Make ahead: Refrigerate in casserole, but skip the baking step until just before serving.

Leftovers: Add 1 tsp. water before reheating in oven in covered dish.