Mac and Cheese

A.K.A. artery clogging deliciousness. Totally fattening, but so so good especially as far as comfort food goes.
There are SO many ways to make this. You could make it vegan, you could make it dairy free, you can use canned goods, you can use your style cheeses, the possibilities are truly endless. I wouldn't recommend this often *lol* due to well, the OD of cheese, fat, you know.. but Every once in a while it sure hits the spot! 


Ingredients:
Pasta, rough guess about 1/2 lb or so
Vegetables. I used broccoli, zucchini and cauliflower
1 medium/small russet, baked steamed, or sautéed 
Cheese, a lot. I used parmesan, and cheddar (sharp and white, both rennet free)
Milk or milk sub , about 2 cups (you can replace this with a can of cheddar soup with half a can added liquid)
flour or cornstarch, enough to thicken the sauce
salt
pepper
garlic powder, 1 tsp or so


Method:
Preheat oven to 350* F










In a medium salted sauce pan of water, boil noodles, drain and dump into a casserole dish
In a steamer add veggies and steam until crisp/tender


In another small saucepan we are going to make our cheese sauce (unless using a can). Add milk sub (or milk) bring to a gentle boil, stir in garlic powder and pepper, start adding shredded cheese (about 1/4 cup each flavor).

Total amount of cheese

If you are using a milk sub you will need to use flour or corn starch to thicken up the sauce. If you are using dairy milk or canned soup you will not. Add the flour now and whisk until smooth.

Once the veggies are done put them, and the potato on top of the pasta in the casserole dish. Pour cheese sauce over and mix to coat. Once everything is coated start mixing it what shredded cheese you have left (1/4 of each at most). stirring to keep it blended. 


Pop into the preheated oven for 10 minutes. Remove from heat and left stand for 5 minutes, then enjoy!

Pictured roll is the home baked one from Sunday