An American staple and family favorite, Mac and Cheese is a delicious side or main course. Creamy and filling and oh so cheesy. I like to use several different types of cheese (use what you like) including American slices, you know the individual plastic wrapped “cheese” whether or not it is cheese is questionable but they do make the cheese sauce silky and smooth. You can use elbow macaroni or any short type of pasta (cavatapi is my favorite). Here’s how to make it:

Mac and Cheese

serves 4-6 depending on serving size

4 tbs butter

3 tbs flour

2 c milk

4-6 slices American cheese slices (like Kraft American cheese, you can also use 3-4 oz velveeta)

1 1/2 c grated cheddar

1 1/2 c grated gruyere (or your favorite cheese)

4 oz cream cheese

1/2 box short macaroni

1 cup breadcrumbs

3 tbs butter

1/3 c grated parmasan

The béchamel/cheese sauce: Melt 4 tbs butter in saucepan, add the flour and cook stirring until combined for approximately 2 minutes. Slowly whisk in milk, continue to whisk on medium heat until it thickens. Salt and pepper to taste. Add all of the cheese and continue cooking on low until all of the cheese is melted. Remove from heat and set aside.

Cook macaroni al dente. Preheat oven to 375 degrees. Butter a casserole dish. Pour the cooked macaroni into the buttered casserole, stir in the cheese sauce and mix to combine. In saute pan melt the 3 tbs of butter, add the bread crumbs and saute on medium until golden brown, remove from heat and add the parmesan. Sprinkle on top of the macaroni and cheese. Bake for 30-45 minutes until browned and bubbly. Note: you can also add a vegetable like broccoli or cauliflower)

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