Basic Macaroni and Cheese with Variations
Source: 365 Ways To Cook Pasta by Marie Simmons
Servings: 6

4 tablespoons butter or margarine
1/4 cup all-purpose flour
4 cups milk -- preheated
1 teaspoon prepared mustard
1 teaspoon salt
1 Pinch ground red pepper
1 pound elbow macaroni
4 cups shredded Cheddar cheese
Buttered Bread Crumbs (recipe below) (optional)

Melt butter or margarine in a large saucepan; stir in flour until smooth. Cook, stirring, over low heat, about 3 minutes. Gradually whisk in hot milk until smooth. Cook, stirring constantly, until mixture boils; cook, stirring frequently, over low heat, until thick and smooth, about 10 minutes. Season with mustard, salt, and red pepper.

Meanwhile, cook the macaroni in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes; drain.

Combine the sauce, 3 cups of the cheese, and macaroni. Transfer to a buttered 9 x 13-inch baking dish. Sprinkle top with remaining 1 cup cheese and then with buttered crumbs, if using. Bake in a preheated 350:F. oven until browned on top and bubbly, about 45 minutes.

BUTTERED BREAD CRUMBS:

3 slices firm white or whole wheat bread
3 tablespoons butter

Tear bread into pieces and make into crumbs in food processor or blender. There should be about 1 1/3 cups. Heat butter in a medium skillet over medium heat. When foam subsides, stir in the crumbs. Saute, stirring, until crumbs are golden and butter has been absorbed, about 4 minutes.

CHUNKY MACARONI AND CHEESE:
Increase the amount of cheese to 1 1/4 pounds; shred half the cheese and crumble or cut remaining cheese into small chunks. Reserve 1 cup of the shredded cheese for topping. Fold remaining shredded and chunks of cheese into the macaroni mixture.

MACARONI AND CHEESE WITH BROCCOLI AND PARMESAN:
Steam 2 cups of fresh broccoli florets until crisp-tender, about 3 minutes. Fold into mixture with the cheese. Sprinkle the top with an additional 1/2 cup grated Parmesan cheese.

MACARONI AND CHEESE WITH HAM:
Add 2 cups shredded fully cooked smoked ham to mixture with the cheese.

MACARONI AND CHEESE WITH TOMATOES AND GREEN BEANS:
Saute 1 cup half slices of onion in 2 tablespoons butter or margarine until golden; add 1 cup 1-inch pieces fresh green beans, 1/2 cup fresh or frozen tiny green peas, thawed, and 1 garlic clove, crushed. Cook, covered, until vegetables are tender, about 3 minutes. Add 1 cup cut-up peeled and drained fresh or canned whole tomatoes. Combine with the cooked macaroni, sauce, and cheese.

MACARONI AND CHEESE WITH BACON:
Cook 1/2 pound thick-sliced bacon until crisp. Drain and cut into 1/2-inch pieces. Add to mixture with the cheese.

MACARONI AND CHEESE WITH TUNA:
Add 1 can {6 1/2 oz.} well-drained chunk light tuna to the basic recipe, or to Macaroni and Cheese with Tomatoes and Green Beans, or Macaroni and Cheese with Broccoli and Parmesan. Fold into mixture with the cheese.