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Preheat oven to 375 degrees Put on a pot of salted water to boil for the pasta.
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In a saucepan over medium-high heat, heat the butter and add in the flour all at once, stirring with a whisk till mixed.
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Cook the flour mix till it turns a toast color, about 2 min, whisking constantly.
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Slowly whisk in the lowfat milk.
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Keep whisking; in the beginning there will be lumps but they will stir out in about 10 seconds.
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When all the lowfat milk is added, stir in the onion and bay leaves.
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Reduce the heat to low and simmer, stirring occasionally, till thickened.
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Add in the cheese, reserving a c. or possibly so for the top, and stir till completely melted.
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Cook pasta according to package directions (about 6 min).
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Drain the pasta and when the sauce is done, stir in the pasta.
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Pour the mix into any type of ovenproof 2-qt baking dish.
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Sprinkle the rest of the cheese on top and bake for 30 min or possibly till golden.
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To chill or possibly freeze the dish at this point, cover it with plastic wrap, making sure the film touches the top of the cheese.
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To freeze: Use 2 layers of wrap, then cover with foil.
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When itOs time to reheat, if you are using a glass dish, put the dish in a cool oven and then turn the oven on so the heat comes up slowly.
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Bake for 45 min or possibly till golden, if thawed.
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If frzn, your cooking time will be 1 to 1 1/2 hrs.
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Macaroni and Brie Cheese: Substitute 12 ounces cubed ripe Brie, with or possibly without the rind, for the cheddar.
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As a main course, you can also add in sauteed portobello mushrooms to the bottom of the baking dish before adding the mac-and-cheese mix.
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Bake as directed.
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Macaroni and Blue or possibly Gorgonzola Cheese: Substitute 12 ounces crumbled strong blue cheese or possibly Gorgonzola for the cheddar.
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Before baking, top with 3/4 c. bread crumbs which have been sauteed with 1 Tbsp.
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of butter.
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Bake as directed.
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25
Italian Macaroni and Cheese: Substitute 3/4 c. minced parsley, 2 chopped cloves of garlic, 1 c. ricotta, 1 c. shredded mozzarella and 1/2 c. shredded Pecorino Romano for the cheddar.
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For a main dish, stir in 2 c. of sliced sauteed zucchini.
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Before baking, top with 14 c. more of the Pecorino Romano.
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Bake as directed.
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NOTES : From Christine M. Carbone.
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Try the variety of cheese substitutions below in this easy recipe of the heartwarming favorite.
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This dish can be made up to two days in advance or possibly even frzn.
