Steve Calvin > wrote in
:

> 1 lb elbow macaroni
> 5 Tbl Butter
> 6 Tbl flour
> 5 cups milk
> steamed broccoli cut into pieces (how ever much you'd like)
> 8oz sharp cheddar- shredded
> 8oz Monterey Jack - shredded
> fresh bread crumbs

I usually make a large amount at a time (with a houseful of big
macaroni eaters).

2 litres (8 cups) dry macaroni, cooked beforehand in water, drained
1,5 litre (6 cups) milk (1 litre 2%, 0,5 litre whole)
180 ml (12 tbsp.) olive oil
180 ml (12 tbsp.) flour
one large chopped onion
finely chopped jalapeno to taste
500 ml (2 cups) cheese (usually cheddar and Monterrey jack)
breadcrumbs
butter

Sauté the onion in the oil, add flour when it has become translucent.
Make a béchamel. Add jalapeno and cheese.

Put macaroni into a LARGE bowl, mix in cheese béchamel, pour into
either one 4L or two 2L Pyrex glass oven ware (depending on how you
plan to eat the dish (all at once with little leftovers, one dish; in
two meals, two dishes). Cover moderately with breadcrumbs, dot with
butter. Bake at 180C (350F) for 30 minutes or until the breadcrumbs
are toasty coloured.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song