Baked mac and cheese is fairly simple from an ingredient standpoint – pasta, cheese, milk a little flour. I’m sure that not every cheese is good for it (the meltability if that is a word) but most of the time it works out. I’d call this one a hodge podge as I used several different types of pasta – leftover penne, crushed jumbo shells and a few broken up lasagna noodles. I added the bacon on a whim. The only other change was I used only Wisconsin Monterey Jack cheese rather than the two types listed in the recipe.
(recipe taken from the Better Homes and Garden New Cookbook Bridal Edition)
8 oz dried elbow macaroni
1/2 cup chopped onion
2 TBSP butter
2 TBSP all-purpose flour
1/4 TSP black pepper
2 1/2 cups milk
1 1/2 cups shredded cheddar cheese (6 oz)
1 1/2 cups shredded American cheese (6 oz)
Cook macaroni, drain and set aside. Meanwhile, for the cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in cooked macaroni. Transfer mixture to a 2 quart casserole dish.
Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or until bubbly and heated through. Let stand 10 minutes before serving.