Macaroni and Cheese

This is easy. There are two versions, the stove-top and the baked versions. Macaroni and cheese goes extremely well with almost any sausage.

Stove-Top: Make one recipe of any version of the cheese sauce [reduce the milk to 1/2 cup] and boil 1/2 cup of macaroni for each serving. If the sauce seems a little thick to you, add milk a little bit at a time until you are happy with it, but I would never recommend going over 3/4 c milk per recipe of cheese. Boil the macaroni according to directions, or 8 to 12 minutes, and drain well. Pour the cheese sauce over the macaroni tossing occasionally until you are happy with the consistency. Season to taste and serve hot.

Baked: Okay, here we go a little fancier. Make The Stove-top version, then add grated cheeses of choice, stirring them in. Pour the whole mess into a buttered casserole and top with a layer of crumbled colby cheese. Bake at 350 until the colby bubbles up and gets crusty. [An alternative topping would be to mix about 25 crumbled saltine crackers with about 6 T melted butter and spread that on the casserole. This version would be baked at 350 until the crackers were light golden brown.]

Nacho Cheese Mac: Add some chili pepper flakes, a couple dashes of cumin, some garlic powder, and other hispanic seasonings to taste. Use the colby topping.

Cheese Maczetti: Add a few tablespoons of tomato sauce or leftover spaghetti sauce and some cooked crumbled ground beef. Use the colby topping.

Chili Cheese Mac: Add some leftover chili, or combine the additions from Nacho Cheese Mac and Cheese Maczetti. Use the colby topping.

Sausage Cheese Mac: Add cooked sausage of any kind, crumbled or chopped up.

Cheesy Mac Grande: Add chili pepper flakes, chopped black olives, cumin, cooked crumbled ground beef, and any other nacho topping that sound good. Use the colby topping.

Mac Lorraine: Use Swiss cheese in the cheese sauce, and add bacon bits [real bacon only] and sauteed onions. Do not use the colby or cracker topping, Top with swiss or a mixture of swiss and mozzarella.

Experiment.