Do you serve macaroni and cheese at Thanksgiving? Many do. This is a great recipe because you can fix it on your stove top and not have to use oven space. You can pick any pasta you like and add additional flavors also. For those who do not like the broccoli, you can leave it out.
16 oz. macaroni
4 tbs. butter
1/3 to ½ cup flour
2 ½ cups milk or heavy cream
4 oz. American cheese
8 oz. extra sharp cheddar
1 tsp. Kosher salt
Pinch of pepper
1 pkg. thawed frozen broccoli
¼ tsp. hot sauce (optional)
In a large stockpot, cook pasta according to package directions. Drain well.
While the pasta cooks, melt the butter in a small sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1 ½ minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the thawed broccoli, mustard, salt, pepper and hot sauce if you desire. Return the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1 to 2 minutes over low heat until heated through.
Variation – For other meals, make it a complete meal by adding lean cooked ground beef or ground turkey. Add a little onion to your ground meat when you fry it (make sure you season the hamburger with a little salt and pepper while cooking).
Hope you have a great Tuesday, be happy and may God bless you and yours.