Macaroni and Cheese Casserole 2-cups raw elbow macaroni or other small shaped noodle (cook according to directions on package) 1-small to medium diced onion 1-2 sliced jalapeno peppers (optional) or 1-can sliced green chilies (optional) (much milder) 4-tbsp flour 4-tbsp butter or margarine 2-cups warm milk 1/2-tsp salt, or to taste 1-tsp pepper, or to taste 1-garlic clove, minced 1-2 cups grated cheese (suggest- medium to old cheddar, or 1/2 cheddar and 1/2 Swiss, or Gruyere) Breadcrumbs to cover top (optional) Paprika to cover top Spray a 2-quart casserole dish with no-stick spray Add cooked macaroni, onion, and peppers if using Stir to combine In saucepan over medium heat, melt butter and whisk in flour Let cook 1-2 minutes Add salt, pepper, and garlic Gradually whisk in milk, making sure there are no lumps Heat and stir until thickened and bubbly Add cheese and stir until melted Add to macaroni mixture and stir to combine Sprinkle top with breadcrumbs Sprinkle with paprika Bake 30-40 minutes until bubbly and golden
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