Not Boring Mac and Cheese
Why I Love This Recipe
My aunt Sheela gave me this recipe and now it's my fall-back for all occasions because it's sooo easy but also soooo delicious. Also it is pretty versatile because you can do many different add-ins for different flavors. Fresh basil and chopped tomato for a summery flavor, chopped sausage for more wintery comfort, sauted squash for some added vitamins and less cheese, jalepeno for something warmer. Be creative.
I also make this without really measuring so these are approximations but it's pretty much impossible to mess up.
Ingredients You'll Need
pasta shells
3 T. butter
1 1/2 T. flour
1/2-3/4 C. milk
1 C. grated cheese
black and cayenne pepper to taste
Directions
put pasta water on to boil, adding pasta (i use whole wheat) as per usual. I like shells because they hold the most sauce but anything works
melt 3 T. butter in a saucepan stir in 1 1/2 T. flour
add 1/2-3/4 C. milk and heat til warm
stir in 1 C. grated cheese of your choice (I like extra sharp cheddar) tip: if you use jack or something less flavorful adding some nutritional yeast adds a little zip
season with black and cayenne pepper to taste
when the sauce is completely melted and thickened (a few minutes) pour over cooked and drained noodles, stir and serve with a glass of extra cold milk.