With a little different twist to our traditional Mac and Cheese, here is an idea.
Stuffed Mac and Cheese
1 lb. of cavatappi (large elbow macaroni)
3 T. butter
3 T. flour
3 cups milk
1 tsp onion powder
1 tsp salt
½ tsp pepper
3 cups packed shredded white cheddar
Bring a large pot of salted water to a boil. Add the pasta and cook 7 minutes. Drain. Melt butter in large pot over medium heat. Sprinkle in flour and cook 1 minute, stirring constantly. Whisk in milk, onion powder, S&P. Bring to a simmer, cook 2 minutes whisking occasionally. Remove from heat and whisk in 2 cups white cheddar; stir in cooked pasta into cheese sauce; spoon half pasta into greased 3-quart baking dish.
Top with one of the Super Stuffer fillings and top with remaining pasta. Scatter 1 cup cheese on top. Heat broiler. Broil until cheese is melted and lightly browned (4 minutes).
Meat Sauce: Sauté 1 lb. lean ground beef; drain; and stir in 1 cup marinara sauce of your choosing plus a pinch of S&P.
Mushroom: Melt 2 T. butter in large skillet over medium heat. Add two 8-oz package sliced mushrooms and 1 tsp minced dried onion; cook 4 minutes. Season with ½ tsp salt and ¼ tsp pepper.
Broccoli: Heat 2 tbsp olive oil in a large nonstick skillet. Add one 12-oz bag frozen chopped broccoli, thawed, and 2 cloves garlic (or garlic salt). Cook 3 - 4 minutes. Season with salt, pepper and a pinch of red pepper flakes.
Etc. — If you can’t find white cheddar, regular cheddar is fine. Also try adding parsley and basil to some of the Super Stuffers as well. Enjoy the “twist” to your mac and cheese. Have fun improvising.