INGREDIENTS

INSTRUCTIONS

Cook macaroni in boiling salted water until tender, but firm. Drain well.
Preheat the broiler. Melt the butter in a saucepan. Remove and toss 1
tablespoon of the butter with the bread crumbs. Reserve. Add the flour to
the remaining butter, whisking for 2 minutes. Slowly whisk in the milk and
broth. Bring to a boil, whisking constantly. Add green onions. Whisk 2
minutes longer. Remove from heat or keep on very, very low
heat. Add half of the cheese, stirring until smooth. Add remaining cheese,
stirring until melted and smooth. Add the macaroni to the sauce and stir
well. Spoon into a 2-quart shallow baking dish. Sprinkle with the buttered
crumbs. Broil until the crumbs brown, about 2 minutes. Serve immediately.
(If you wish, the mixture can be prepared before broiling up to several
hours ahead and refrigerated. You may need to stir in a little more milk or
broth if it thickens to much. Then bake, covered, for 15 minutes at 375
degrees. Uncover, and bake about I0 minutes more until crumbs are browned
and casserole is hot and bubbly.)
IDEAS FOR LIVENING UP BOXED MAC AND CHEESE
Stir in chopped pasta-ready canned tomatoes and chopped fresh basil
(Italian)
Stir in a can of chopped green chiles and a teaspoon of chili powder
(Mexican)
Stir in a can of drained water-packed tuna fish, a small can of olives, and
some chopped fresh herb such as parsley, basil, thyme, tarragon, sage, or
chives
Stir in leftover bits of cooked vegies (broccoli or corn) or deli meats
(ham or smoked turkey or salami
Converted by MC_Buster.
NOTES : Adapted from Melanie Barnard
Recipe by: IN FOOD TODAY SHOW #INI158
Converted by MM_Buster v2.0l.

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