Ingredients

• 2 lb good medium red cheddar
• 3 cups of milk
• 6 Tbsps. Butter
• 6 Tbsps. Flour
• Rigatoni or Macaroni or favourite pasta 500-750gm.
• Seasoning – garlic, cayenne or other hot spice or sauce,

Method

This is something that everyone should work on to perfect to their personal taste. I am offering here what I generally do. This will make enough to feed at least 6 hungry people with leftovers. To make less just adjust amounts. You can make this halved if you like.

First make a white sauce, melt the butter in a large saucepan, add flour and mix over medium heat until you have a nice thick roux, add milk in small amounts and stir until incorporated and thickened. Keep adding milk until you have a nice thick sauce.

Grate the cheese and add to the sauce continuing to stir over medium heat until it’s all melted in. Save some cheese to sprinkle on top before baking. Set sauce aside to cool and prepare the pasta according to package directions.

Oil and oven proof baking dish large enough to hold the pasta and sauce. Drain the pasta – place in baking dish and pour the sauce over top. Stir to mix the sauce into the pasta thoroughly. Top the dish with leftover grated cheddar, or parmesan or breadcrumbs or bacon bits or whatever you fancy and bake uncovered in the oven set to 350 degrees F. for 30 minutes. Serve hot

You can add lots of things to Mac and Cheese to enhance it. Feel free to experiment. Suggestions are sausage, cherry tomatoes, onion, whatever suits you taste at the time. Enjoy.