Homemade Mac & Cheese

So you know your favorite boxed mac & cheese? Stop buying it! I started making homemade mac & cheese a few years ago, and though I still eat the boxed stuff from time to time it is not nearly so tasty. I use cellentani pasta because it is corkscrew pasta with lines, so the cheese sticks well to it and the pasta does not become mushy. There are a few alternatives to jazz this basic recipe up. Also, the same technique applies to making fettucini alfredo if you are so inclined.

1 lb Cellentani pasta
1 1/2 c sharp cheddar cheese
2 tbls butter (not margarine)
2 tbls flour
2 c milk
1/4 tsp ground mustard
1/8 tsp cayenne pepper
1/2 c diced onion (optional)

Cook pasta according to package directions. Meanwhile in a medium sauce pan over medium heat, saute onions in butter until translucent. Add flour to pan and stir to combine, allowing the flour to cook for 1-2 minutes. Gradually add the milk and continue stirring until the milk is thick and bubbly. Stir in cheese, ground mustard, and pepper. When pasta is al dente drain, but do not rinse, and return to pot on stove. Allow the excess liquid to cook off in the hot pot. Stir cheese mixture into pasta. Season with salt and pepper to taste.

To make this a hearty meal you can add diced ham, then pour the mac & cheese into a buttered casserole dish. Melt 2 tbls butter and stir into 1 cup panko bread crumbs. Top mac & cheese with bread crumbs and bake in 375F oven for 20 minutes or until golden brown and bubbly.