What's for Dinner

Macaroni and cheese is, without doubt, one of America's most popular comfort foods. It's simple to prepare with a satisfying creamy texture and bold, cheesy flavor.

Serves 6

Ingredients:

2 cups (8 ounces) elbow macaroni or other curly pasta, cooked
½ stick butter, divided
1/3 cup unseasoned fine dry breadcrumbs
½ teaspoon paprika
3 tablespoons flour
3 cups milk
2 cups coarsely shredded Jarlsberg cheese
1 5.2-ounce package Garlic & Fine Herbs flavored cheese (such as Boursin), crumbled
1 cup diced Manchego (if available, Gran Maestre variety)

Directions:

Preheat oven to 350 degrees. Butter a 2-quart round ovenproof casserole dish. Cook pasta until al dente; transfer to colander and drain. In same pasta pot over very low heat, melt butter; remove from heat. Measure off 2 tablespoons butter and, in small bowl, combine with breadcrumbs and paprika. Set aside.

Return pot to heat. Blend in flour and simmer until bubbly (1 minute). Gradually whisk in milk, shredded Jarlsberg and crumbled flavored cheese. Cook over low heat, stirring constantly until mixture is creamy-smooth and thickens slightly. Return pasta to pot and toss until coated; mix in diced Manchego. Transfer to prepared casserole dish and sprinkle with buttered breadcrumbs. If desired, sprinkle with additional paprika. Bake 30 minutes or until center is bubbly-hot and crumbs are golden.

VARIATIONS:

When combining pasta with cheese sauce, fold in:

2 cups cooked small shrimp or shredded cooked Chicken (or 1 can of tuna) with 1 cup frozen petite peas.

2 cups small cubes of chorizo, kielbasa or ham, with 1 cup chopped cherry tomatoes. Instead of buttered breadcrumb topping, use crushed, lightly salted tortilla chips.

2 cups each small broccoli florets and (cooked, well drained) lean, chopped beef with 1 cup chopped mushrooms.