Like most kids, my son Nick loves mac and cheese and would request me to make it for him every day. I never actually like mac and cheese until I learned how to make it. I know, we mothers, will do anything for our kids. I've made it numerous times but I would always go back to this recipe. It's comforting, cheesy and undeniably addictive. The secret to this recipe is the Doritos chips which I added to create a crunchy top layer. On this particular day, I had to use the shell pastas because I ran out of the elbow macaroni. Then again, when it comes to mac and cheese, you can make it with almost any types of pasta. Also, if you find the mixture a bit dry, try adding a bit more milk but don't go overboard.
1 Tbsp all-purpose flour
1/3 cup skim or whole milk
1 Tbsp unsalted butter
3 cups of any combination of cheese (Cheddar, Gouda, Monterey Jack, Mozarella, Gruyère)
salt and pepper
pinch of nutmeg (optional)
10 oz elbow macaroni
1/2 cup breadcrumbs
2 Tbsp Doritas chips or Lay's chips
Any choice of add-ins (peas, carrots, broccoli, ham, prosciutto) (Optional)
Preheat oven to 350ºF.
Cook the pasta until al dente. Drain well.
Whisk together flour and milk in a small bowl.
Heat a large saucepan over low heat. Add flour mixture; heat, stirring constantly for 2 minutes.
Increase heat to medium stir mixture constantly until thickened.
Reduce heat to low. Add butter, cheese, nutmeg, salt and pepper. Cook until smooth, about 5 minutes.
Add in any vegetables to the pasta and gently stir to combine. (I like to add in peas and ham).
Add cooked macaroni and stir well to combine.
Pour into a 9x13-inch baking dish.
Sprinkle with bread crumbs and chips.
Bake for 30 minutes.
Broil for 5 minutes until the top is golden.
How do you like your mac and cheese?