For a simple change of texture and appearance, replace the elbow macaroni with mini penne or small or medium shell pasta.Make it a little spicier with some finely chopped jalapeno pepper. Use part or all pepper jack cheese in place of the cheddar. For some Tex-Mex color and flavor, add about 1/4 cup of sliced ripe olives, a small can of chopped mild green chile peppers, and 1/2 cup of diced red bell pepper.For a main dish option, add about 1 to 1 1/2 cups of cooked diced ham to the macaroni and cheese mixture. Or brown about 1/2 pound of ground beef or pork sausage along with 1/2 cup of chopped onion.To make a mac-n-cheese with bacon, stir about 1/4 cup of diced cooked bacon into the sauce along with the cheese and macaroni.Continue whisking until flour is fully mixed with butter. Then pour into 13x9 glass casserole dish. How to Make Baked Mac and Cheese Add butter to skillet, as soon as butter melts whisk in flour. Add egg/milk mixture to pasta/cheese mixture and stir until well combined. Sprinkle the breadcrumbs over the casserole before it goes into the oven. Add cubed cheese and mix until partially melted. Also try rotini, elbows, penne, fusilli, and farfalle. Substitutions and Variations Here are a few notes on substitutions: Pasta shapes: My go-to is cavatappi. Ingredients for 6 people 1-liter milk (1 3/4 pint) 50 grams butter (1/4 cup ) 4 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground. Bake at 375 degrees F for 20 to 25 minutes, until bubbly and golden brown. Add a breadcrumb topping: Omit the extra 1/2 cup of cheese in this recipe and toss one cup of fine soft breadcrumbs with two tablespoons of melted butter. Transfer the mac and cheese to a 9×13 inch baking dish.
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