"Those who forget the pasta are condemned to reheat it."--Unknown

Versatile Macaroni and Cheese Recipe

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This recipe for Versatile Macaroni and Cheese, by , is from The Barela Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Casey Barela


1 lb uncooked pasta
2Tbsp butter
2 Tbsp flour
2C milk
2 cloves garlic (optional)
10-16 oz cheese (harder & stronger flavored cheeses won't need quite as much)
1C meat, cooked
1C vegetables
Salt & pepper to taste

Add pasta and some salt to a large pot of boiling water
Shred cheese and prep meat and veggies while pasta cooks
Cook pasta according to package, drain with a colander, saving 1 cup of water
Reduce heat to medium, Melt butter, then add flour and stir until combined
Pour in milk and cook for 1 minute, stirring occasionally
Add garlic, pepper and any other seasonings you like
Add cheese and stir to melt cheese and prevent boiling
Add precooked protein and veggies
Add the reserved water a quarter cup at a time to thin the sauce to your preferred thickness
Then stir in pasta, adding more water if needed (this will vary with the type of pasta, meat or veggies)
Serve immediately and enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
I like the versatility of this roux-based cheese sauce. My 3 favorite flavor combinations are:
Smoked Gouda with rotini pasta, Andouille sausage and red & yellow bell peppers
Cheddar with elbow pasta, cubed ham and broccoli
Monterey jack with penne, chicken breast and sun dried tomatoes & artichokes
You can always leave out the meat and make it vegetarian as well!




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