Mac and Cheese

A few weeks ago Carmen posted about finding a Macaroni and Cheese recipe that she just couldn't get out of her head. Well, I couldn't either and last Sunday ended up being the perfect day to make it. Headless Girl and her boyfriend gave up meat for Lent and when they would visit for dinner we had to come up with meatless dinners and you can only have salad so much. I didn't make that exact recipe, as you'll see, but it came out really good! (I searched online and read recipes that I already had and combined them with Carmen's.)

My Mish-Mash Mac-N-Cheese (or how I made it that night, anyway.)

1 lb. elbow macaroni
1 head cauliflower, chopped into florets (or smaller if your kids will freak out. Once it's all cooked you can't taste the cauliflower at all.)

Cook macaroni to package directions, adding cauliflower during the last 3 minutes. Drain.

1/2-1 cup chopped white or yellow onion
Butter: 2-4 Tablespoons, depending on your taste. I used about 3.

Sautee onions in butter in a large sauce pan until onions are soft, but not browned.

Combine 2 Tbsp. flour and 2 tsp. powdered mustard, add to butter. Stir well until smooth.

Add 5 cups of milk. I used skim and 2%, equal parts. Heat to boiling, stirring often.

Add 5 cups shredded cheese gradually. (I used 1 cup mozzarella, 1 cup Velveeta, and 3 cups of medium cheddar. Mostly 'cuz that 's what I had and wanted to use the left overs. You can use whatever you have on hand, it will still be good. Sharp cheddar or pepper jack is always good.) Melt until smooth.

Add macaroni and cauliflower to cheese mix. Stir well, put in 9x13 pyrex, cover with foil. Bake at 350 until hot and bubbly, about 30-40 min. Remove foil for 5 min., or so at the end of baking.

Yummmmmm.

And the best part? Leftovers!