by Isabelle Esteves

Created on: September 04, 2008   Last Updated: October 27, 2009

Macaroni and cheese is a simple, easy and almost universally loved dish. You can make it mellow or you can make it sharp, you can add spice or leave it plain, no matter what you choose it will be delicious. This is one of my families favorites and we make it often.

8 -10 ounces of sharp cheddar cheese (you decide how sharp)

1 cup milk

2 tablespoons butter

2 tablespoons white flour.

Salt and pepper to taste

2 teaspoons A1 steak sauce

1 pound macaroni. I vary the shape to match my mood; spirals are fun as are shells.

Cook the pound of pasta as per the package directions.

You can grate the cheese yourself or you can buy it already grated. If you buy the already grated, the three cheese combination works well. It comes in an 8 ounce bag.

In a skillet melt the butter, add the flour and make a roux, don't let it get brown. Add the milk slowly stirring constantly. Add the A1 sauce and the cheese, continue to stir. Remove from heat.

Drain the macaroni and pour the cheese over the macaroni, add salt and pepper to taste. Place in a serving dish and enjoy. If you like to have vegetables with your mac and cheese some nice steamed broccoli goes very well as does a tossed salad.

When I want a little more variety I go to my local deli and purchase a pound of cheese ends. These are the little odd bits at the end of the large pieces of cheese when they can't use their slicing machine any longer. I never quite know what I am going to get. Sometimes it is mostly American, other times I get some Swiss, some provolone and some cheddar. Use about half a pound and enjoy a different flavor every time. Smoked gouda makes an excellent choice if you want something a little more exotic.

If you want to add more protein, half a pound of pre-cooked hamburger or sausage meat is nice or a cup of diced ham. This is a versatile meal that is very budget friendly as well.

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