Meatless Fridays: Macaroni & Cheese

Today I'm bringing you an 'oldie but goodie' recipe for macaroni and cheese.  Hearty, comforting and universally pleasing, macaroni and cheese makes a great meal any time of the year--not just when you're going meatless.  You can never go wrong with a big ole' bowl of mac 'n cheese, whether it's "from the box" or a gourmet four-cheese creation with an ingredients list that would make you go cross-eyed.  This recipe, however,  is pretty basic and easily committed to memory thanks to the number 2! 

 
Macaroni & Cheese (Serves 4-6)

2 cups macaroni (about 8 oz.)
2 Tbl. flour
2 Tbl. butter
2 cups milk
2 cups shredded cheese (I used a Cheddar Jack blend)
¼ tsp. onion powder
⅛ tsp. cayenne pepper
⅛ tsp. black pepper
salt to taste, if needed

Boil macaroni in salted water according to package directions.  While macaroni cooks, heat 2 Tablespoons flour in a medium saucepan until melted.  Add flour and stir, cooking until mixture is combined and thickened.  Continue cooking for another minute to cook out the raw flour taste.  Gradually add milk to pan, whisking as you add.  Cook over medium heat, stirring frequently, until sauce thickens.  Stir in cheese until melted.  Add seasonings, and adjust for salt if needed (depending on how salty the cheese is).  Stir in drained macaroni until evenly coated.  Serve.  (If you're hankerin' for some bubbly crusty cheese action, you can bake this in a greased casserole at 350°F for about 30 minutes.)