Macaroni and Cheese Casserole is a favorite of both of my sons. My version has vegetables and sometimes I also add ham.
- 1 package pasta macaroni (can substitute rotini, fusilli, or other other pasta)
- 8 Tbsp butter
- ½ C flour
- ½ lb mushrooms, sliced or chopped (optional)
- 4 C milk
- 8 oz cheese (cheddar alone or mixed with other cheeses)
- 1 C frozen vegetables (peas, corn, string beans, etc.)
- ½ C diced ham
- salt, pepper, nutmeg to taste
- Cook pasta according to instructions and drain. Preheat to 350°F.
- After water has started heating, begin the sauce. Melt butter in a skillet over medium to medium-high heat. If using mushrooms, cook in butter until softened.
- When butter is just starting to brown, whisk in flour, making sure it is completely coated with the butter. Let cook for a couple minutes until it starts to brown slightly.
- Whisk in milk, making sure no lumps remain. Continue cooking and whisking until sauce has thickened.
- Season with salt, pepper, and a dash of nutmeg. Add cheese, stirring until completely melted and mixed. Stir in vegetables and ham. Remove from heat.
- After pasta has drained, combine well with sauce. Either leave in the pasta pot or pour into a 9"x13" baking dish. Bake for about 20 minutes.