Pegge's Mac and Cheese/ or my Lobster Mac too!

1 Tbsp salt

1/2 lb small macaroni ( about 2 cups)

1 small onion

2 Tbsp butter

1 Tbsp Flour

1/4 tsp dry mustard

3/4 tsp salt and pepper

2 cups milk

1 tsp Worcestershire sauce

1/2 lb processed American cheese

3/4 cup fresh bread crumbs

4 tsp butter

In a large pot, bring 3 Qts water to a boil with 1 Tbsp salt. Preheat the oven to 400 deg, and grease a 1 1/2 Qt casserole dish.

Drop the macaroni into the boiling water, and boil uncovered stirring often for about 9-10 min.

Meanwhile, mince the onion, place into skillet with 2 Tbsp butter. When butter is melted, stir in the flour, mustard, salt and pepper. Slowly stir in milk and Worcestershire and cook till smooth and hot, stirring often, as not to burn.

Slice about 3/4 the cheese into the warm sauce, stir until cheese is melted. When macaroni is tender, drain and pour into the casserole dish. Pour the cheese sauce over the macaroni and toss with a fork to coat all the noodles. Top with the rest of the sliced cheese. Toss the bread crumbs with 4 tsp melted butter and sprinkle over the cheese. Bake uncovered, 20 minutes. Makes 4 servings or 6 as a side dish.

My twist I do on this recipe is to add some different cheeses to the mixture to add a different ( more complex)flavor profile to it like Cheddar, Fontina, Gruyere, Beechers cheddar or even a bit of Parmesan.

…and during the holidays I use this base recipe to make my Lobster Mac and Cheese, Enjoy!