"Steve Calvin" > wrote in message
...
> We haven't had a good old fashioned mac and cheese fight for a while...
> I'll start. ;-)
>
> 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
>
> cook 1 pound of elbows
>
> In a large pan, melt butter. Whisk in flour and cook over medium heat
> for 4 or 5 minutes, keep tirring. Slowly add cold milk, constantly
> whisking. Cook over medium heat until thickened to coat a spoon. (5
> minutes or so) Fold in cheese until melted and add broccoli.
>
> Put macaroni in to a 9x13 inch baking dish that's broiler safe and mix in
> the cheese sauce and broccoli. Cover with bread crumbs. Put the oven rack
> towards the lower part of the oven and put the dish under the broiler
> until the bread crumbs are golden brown.
>
> Let it rest for 5-10 minutes and serve.
> --
> Steve

Hey Steve!

I like your recipe but I'd add diced ham and onion. Not sure how that would
change the dynamics of the recipe though. Should I add more liquid to
offset the added items?

Bret
<sig space for rent>



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