I love Mac N Cheese! One of my favorite things about it is that it is very versatile. You can add veggies, or meat. Growing up my mom used to add stewed tomatoes or chunks of ham. Yum! The other day I wanted a fancier Mac N cheese without the chunks of veggies. I decided to blend the additions right into the roux, and it was a success.
Mac N Cheese (Mom’s Recipe Re-Mixed)
6 tablespoons of butter
6 tablespoons of flour
1.5 C milk
8 oz sharp cheddar cheese
1 lb pasta (any) al dente (firm)
4 Red Peppers chopped
1 onion chopped
2 cloves of garlic minced
Melt the butter on low heat, add in the flour. Stir until bubbles appear - cook for 2-3 mines. Add 1.5 C milk slowly - stirring constantly. Blend the Peppers, onions and garlic until smooth and add to the roux. Add approx 8 oz sharp cheddar cheese. Add salt and pepper to taste. Cook 1 lb pasta (any) al dente (firm)
Mix together and bake covered till hot about 15 minutes
Take off cover, add (buttered) bread crumbs & grated cheese mixture - bake a few more ins or broil for a minute...watching constantly. It burns quickly.