Macaroni and Cheese

This Macaroni and Cheese recipe is from Taste of Home and it’s great on its own but I have added a few more ingredients to it to jazz it up.  I have tried many mac & cheese recipes before I got a thumbs up from the family so this one is a keeper.  This Christmas instead of the elbow macaroni, I used Penne pasta, simply because I was out of elbows.  My changes/additions are noted after the original recipe.

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese ( I used extra sharp cheddar)
2 ounces process cheese (Velveeta), cubed
2 tablespoons dry bread crumbs

Directions:

Cook macaroni according to package directions.

Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat.

Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.

Add the cheeses, stirring until cheese is melted.

Drain macaroni.

Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well.

Melt the remaining butter; add the bread crumbs. Sprinkle over top.

Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown. Yield: 6 servings.

Changes/Additions:

I tend to omit the bread crumbs, so that extra butter that goes to that process I just use in the rue and add an extra tablespoon of flour.

I add a dash or two of ground nutmeg and a dash or two or three of hot sauce to the white sauce before adding the cheeses.

Also, I double the Velvetta, and add about one cup more of the cheddar (we like it very cheesy) and if you need to, add a bit more milk to thin it out if it gets too thick.

Top with about 1/2 cup to 1 cup of shredded cheddar and then bake as directed