[Sca-cooks] macaroni and cheese

[Sue Clemenger]

I'm a little more simple in making mac-and-cheese than everybody else
who's responded, I guess.  I cook my mac in one pot, and in another
(smaller) pot, I make a cup or two (depends on the amount of mac) of a
substantial white sauce (sauteed, chopped onion nice but optional),
season it with salt and pepper, and throw in a bunch of grated
whatever-kind-of cheese I happen to have at the moment.  I like cheese,
so it's usually a lot <g>, although I really can't do sharp cheeses
(causes migraines).  When the cheese has melted evenly into the white
sauce, I pour it over the cooked, drained macaroni.  Baking is nice,
too, but optional.
If I want the "fancy stuff" I have a copy of a Martha Stewart recipe
around here somewhere that a friend gave me--3 fancy cheeses, etc.,
etc.  Very yummy.
--Maire, wanting "comfort food" for breakfast

"Mark.S Harris" wrote:
> My wife likes the Kraft Mac and Cheese. I like neither the noodles
> or the cheese sauce in it.
>
> I know the cheese sauce is more than cheese, maybe milk and
> cheese? Anyway, does anyone have a good, EASY, recipe for Macaroni
> and Cheese using the standard elbow macaroni that I could give my
> wife? Or make for myself, for that matter?