Better Mac And Cheese, Please

Macaroni and cheese, Alfredo sauce,


by Poellnitz, Vicki A

Treat your family to the ultimate feel-good food.

Macaroni and cheese makes it to the top of the list of comfort foods. Most of the mac and cheese served these days comes from a boxed mix or the freezer, but it's easy to make it from scratch. Ten minutes is all you need to stir up the sauce. Once you've reached this point, the variations are endless. Mix in any type of shredded cheese, cooked pasta, salt, and pepper, and you're set.

We recommend shredding block cheese with a grater for the creamiest results. VICKI A. POELLNITZ

TACO DINNER MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 25 MIN.

1 (8-ounce) package elbow macaroni

1 pound ground beef

1 (1.25-ounce) envelope reduced-sodium taco seasoning mix

¾ cup water

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

Toppings: chopped tomato, avocado, and green onions, sour cream, salsa

PREPARE pasta according to package directions. Drain and keep warm.

BROWN ground beef in a nonstick skillet over medium-high heat until no longer pink. Drain.

RETURN beef to skillet; stir in taco seasoning mix and ¾ cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and beef mixture. Sprinkle with remaining ½ cup cheese. Serve immediately with desired toppings. STEWART GORDON

CHARLESTON, SOUTH CAROLINA

HEARTY MAC AND CHEESE

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 17 MIN.

1 (8-ounce) package elbow macaroni

1 ½ cups diced cooked ham

½ small onion, chopped

Vegetable cooking spray

1 cup frozen green peas, thawed

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1 (8-ounce) block sharp Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm,

SAUTÉ ham and onion in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes; stir in peas and next 3 ingredients. Set aside.

MELT butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture is thickened. Remove from heat.

STIR in 1 ½ cups cheese, stirring until melted. Stir in cooked pasta and ham mixture. Sprinkle with remaining ½ cup cheese. Serve immediately.

CREAMY MAC AND CHEESE

MAKES 2 TO 3 MAIN-DISH OR 4 TO 6 SIDE-DISH SERVINGS

PREP: 10 MIN., COOK: 8 MIN.

1 (8-ounce) package elbow macaroni

1 (10-ounce) container refrigerated Alfredo sauce

½ cup milk

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ teaspoon ground red pepper

1 (8-ounce) block Cheddar cheese, shredded

PREPARE pasta according to package directions. Drain and keep warm.

BRING Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.