Preparation / Directions:
There are many variations on this theme. You can add Italian sausage and plum tomatoes and basil (Just be sure to remove the juice and seeds) or ham and peas with a little nutmeg in the sauce. How about sautéed mushrooms, onions, and garlic? Change the cheese to Gruyere or Gouda or a combination of others. Stay away from stringy cheese like mozzarella and Swiss. Or just add chopped chives and the end result is fantastic.
Heat water for pasta. In a small saucepan, slowly heat milk short of boiling. In a medium saucepan, melt butter over low heat and add the flour. Whisk in the flour until the roux is smooth. Cook for 10 minutes over low heat, whisking the roux often. Don’t let it burn. Slowly whisk in the hot milk. The roux will immediately thicken, so keep whisking until all the milk is added and the mixture is smooth. Grind in some black pepper and slat to taste. Add shredded cheese and stir until the sauce thickens. If the sauce is too thin, keep it on the heat. If it is too thick, add a small amount of milk. When it is creamy and smooth, remove from heat. Pre-heat oven to 400 degrees. Add pasta to boiling water. Cook until al-dente and drain the water. In a casserole dish large enough to handle the food, add the pasta and cheese sauce. This would be the time to add any other item that you would like. Add the chives and stir until the pasta and sauce are incorporated. Top the dish with more shredded cheese and sprinkle some fine bread crumbs on top of the cheese. Bake in the oven until it is golden brown on the top and sides and bubbling. It could take as long as 45 minutes depending upon the amount of extras you add. Serve with a green salad. Also, if you like, shake some green Tabasco sauce over the top. Good stuff.
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