Mac & Cheese

This is a recipe for Creamy Mac & Cheese

And...( yes there is an and...)


And you can add different options to it.
Woo-Hoo!


So here we go...

Enjoy!!!
Bigdaddy




( Lb.-pound, C.-cup, Tb.-tablespoon, tsp.-teaspoon)




Basic Recipe

1 Lb. Elbow or Shell pasta
1Tb. Salt
2 12 oz. Cans evaporated milk
1 C. Chicken broth
3 Tbs. Butter
1/3 C. Flour
1 1/2 Tbs. Dijon mustard
1/2 C. Grated Parmesan Cheese
Ground Black Pepper to taste
1 Lb. grated Sharp or extra-sharp Cheddar Cheese


Bring 2 quarts of water to boil in a large soup or stew pot.
Add salt and pasta.

Use directions on package cook until al dente.
Drain.

To prevent sticking, pour onto a rimmed baking sheet to cool while preparing sauce.

Meanwhile, combine milk and broth in a 4 cup bowl. Microwave until hot, do not boil.

Return pot to med-low.
Melt butter in pot; whisk in flour, then hot milk & broth mixture.

Continue to whisk until thick and bubbly (3 to 4 mins.)
Whisk in mustard, Parmesan and pepper.

Turn off heat, stir in cheddar cheese until melted.


Add drained pasta to sauce, and stir until everything is mixed through on low heat.

( this is where you add you options)
Just follow basic recipe above, then the option recipe.


Ham, Peas & Shallots
1 Tb. Olive oil
2 large shallots, thinly sliced (1/2 cup)
10 oz. cooked ham, diced (2 cups)
1/4 dry vermouth
1 C. frozen peas (half a 10 oz. box) thawed

Heat oil on med.-high heat in a 10 in. skillet.
saute shallots until golden brown, 2 to 3 mins.
Add vermouth and simmer until liquid almost evaporates.
Add peas and simmer 1 min.

Stir mixture into macaroni and cheese.

Serve hot.


Chicken & Broccoli
4 cups small broccoli florets
2 cups shredded roasted chicken
1 cup chopped fresh plum tomatoes
1/4 cup fresh basil leaves, snipped in pieces with scissors

Follow basic recipe adding broccoli to boiling pasta the last 3 min. of cooking.
Drain.

Proceed to make the cheese sauce as directed.
Stir chicken, tomatoes, and basil, along with the drained pasta into the sauce.

Serve hot.


Sausage & Peppers
1 Lb. Italian sausage (removed from castings)
1 med. onion, thinly sliced
1 bell pepper, thinly sliced
1/4 cup fresh basil, snipped in pieces

Heat a 10 in. skillet over med.-high heat.
Cook sausage breaking it up as it fries.
3 to 4 mins.
Add onion and pepper slices, and saute until soft about 5 mins.
Add basil, then stir mixture into macaroni.

Serve hot