Carol Damsel Peterson wrote:
> Ron G wrote:
> >
> > I'm just going to start out with simple stuff, Mac and Cheese...
>
> I like macaroni and cheese made with flour for thickening the milk,
> etc. But it's faster, easier, and actually more flavorful if you just
> boil elbow macaroni until it's tender but not falling apart. Then dump
> in a can of Campbell's cheddar cheese soup and stir it all up. Mmm-mmm
> good! <G>

This is great if you like left overs... serves two:

Mac & Cheese with Bacon
recipe by TAM42

This is a big hit where I work. Sorry about the size, but these are the
quantities I make at work. It will take a lot less time to prepare if
you're only feeding four or six.
30 servings
55 minutes 30 mins prep
3/4 lb unsalted butter
1 3/4 cups all-purpose flour
20 cups homogenized milk
2 1/2 tablespoons dry mustard
3/4 teaspoon cayenne
3 lbs bacon
5 lbs macaroni
4 lbs old cheddar cheese
3 cups grated parmesan cheese

Make a roux.
Melt butter over medium heat.
Whisk in flour.
Cook, stirring frequently, until roux starts to look drier, about 5
minutes.
Don't let roux get too dark.
Add cold milk in a steady stream, whisking constantly.
Bring bechamel to a boil, whisking often.
Add cayenne, mustard, and salt to taste.
Let boil for a minute or two, until sauce thickens.
While bechamel is cooking, fry bacon, and drain on paper towels.
Chop roughly.
Cook macaroni according to package directions and drain.
Grate cheese.
Reserve 4 cups to top casseroles.
Stir the rest into the finished sauce, along with the parmesan.
Stir until relatively smooth.
Add macoroni and combine.
Pour mixture into three greased shallow hotel pans.
Sprinkle reserved cheddar and bacon on top.
Bake in preheated 350F oven for 20 to 30 minutes, until bubbly.
© 2005 Recipezaar
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