Like several other posters-
I make macaroni and cheese with white sauce (melted butter & flour, whisk in the milk as described above), and lots of grated cheddar cheese. Don't leave the white sauce cheese mixture on the heat too long after it's melted- thicken the sauce first somewhat, then add the cheese.

My favorite new addition:   Mix in green chile salsa (like the Trader Joes fire roasted green chile salsa) for a really interesting variation.


My mom used to bake hers in the oven for about an hour, with breadcrumbs and tomatoes on it. I've never done that... I'm too busy to wait another hour for it to be ready!

Sharon