Basic Macaroni And Cheese Recipe

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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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    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.

* Per serving · 4 servings · Values may vary.