My regular mac and cheese recipe is an adaptation from the recipe found in a Better Homes and Garden Cookbooks. For this recipe I took that basic idea and played around with it until I had the following.
4 oz (1 cup) elbow noodles, cooked according to package directions
1/4 cup chopped onions
1/4 cup roughly chopped mushrooms
1 1/2 Tablespoons butter
1 1/2 Tablespoons flour
1 teaspoon minced garlic
1 1/2 cups milk
1 cup Italian cheese blend
2 Tablespoons bacon
2/3 cups sweet or English peas
Sauté the onions and mushrooms in the butter until tender. Stir in the flour and minced garlic. Stir in the milk and bring to a boil, cook until thickened, about 5 minutes. Remove from heat and add the cheese then peas and bacon. Stir in the elbow noodles.
It is ready to eat at this point. Or you can pour it into a casserole dish and bake it for about 20-25 mins until it is bubbly. If you are baking it you can top it with a little more cheese or even panko bread crumbs.
This made about four 3/4th cups servings. If you want bigger servings then you can always double it.
This recipe isn’t overly cheesy. It does remind me more of an alfredo sauce than a cheesy sauce. If you want a bigger cheese taste add 1 1/2 cups or 2 cups of cheese. I kept it less because I was trying to cut down on calories.
I used the 1 1/2 tablespoon butter because that is what I had left of a stick. You can up it to 2 tablespoons butter and flour with out any problem.
I used peas because that is what I had in the freezer that I wanted to use up. You can change that to another veggie or add in an additional veggie.