Jen's Macaroni and Cheese

Here is a recipe for Mac n' Cheese the girls love and I make it often. Since I have been doing it this way, they refuse to eat it out of the box anymore! This makes a lot and it is ok with us, especially with summer vacation coming up. We use different types of pasta every time we make it, this happens to be our favorite when we can find it.

Macaroni and Cheese

Ingredients
• 1 package Fusilli (16 oz)
• 3 tablespoons butter
• 2 tablespoons flour
• 1 ¼ C milk
• 8 ounces Four Cheese Mexican cheese, shredded
• 8 ounces Nacho & Taco cheese, shredded
• Salt and pepper to taste

Directions:

In a large pot of boiling, salted water cook the pasta to al dente, about 9 minutes, and drain.

White Sauce (base for Mac and Cheese)

Time Required: 15 minutes

Directions:

1. In a small, heavy saucepan, melt 3 tablespoons of butter over low heat.

2. Blend 2 tablespoons of flour into the melted butter.

3. Cook over low heat, whisking, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.

4. Slowly add 1 cup of milk, whisking constantly, so there are no lumps, reserve ¼ cup of milk.

5. Continue cooking slowly until smooth and thickened.

6. For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.

7. Reduce heat to low and add cheese, stir until melted. May add reserved if you want it creamier.

8. Add pasta, stir thoroughly to make sure all is coated.

Tips:

1. Light stock, cream, evaporated milk, or a combination may be used in place of the milk.
2. Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.