This is a macaroni and cheese recipe with a million variations and very few dishes. What's not to love?
Simmer the concoction away until it has thickened. How much? When you swoosh it around the pan, it should slowly slide down the side of the pot. Think something like prepared cream of mushroom soup.
Bake in a 350 F oven, uncovered, for about 45 minutes.
Now, for the personalization part.
I used whole wheat pasta. I should have either skimped on the pasta or upped the milk and cheese quantities. This would have definitely given more sauce. I find whole wheat pasta sucks up more juice than white pasta.
Onions are delicious in this particular recipe. I like to grate them super fine using a microplane. This distributes the flavour throughout without any chunks anywhere. Any type of dried onion can also be substituted, but remember to add more liquid or decrease the pasta a bit to compensate.
Crumbled bacon is also exceptional in here. Come to think of it, crumbled bacon is exceptional just about anywhere.
Small shrimp or chopped shrimp bits would definitely give this a more adult flare.
Crushed crackers on top would add some crunch. I'd put them on during the last 5-10 minutes of baking.
For a saucier finish, keep the entire thing covered until the last few minutes.
This can also be made in the microwave, in just about one bowl. Make the entire sauce in an ovenproof/microwave safe dish and then dump the pasta in and presto! You've saved yourself a lot of clean up.
And there you have it. Mac and cheese a million ways.