Best-Ever Macaroni and Cheese With Variations

• 8 ounces cavatappi pasta
• 4 tablespoons butter
• 13 cup Italian seasoned breadcrumbs
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 (12 ounce) can evaporated milk
• 1 23 cups shredded sharp cheddar cheese
• 13 cup shredded sharp cheddar cheese
• 1 cup shredded Fontina cheese
• 1 tablespoon chopped fresh parsley

1. In large pot, cook pasta according to package directions; reserve 1/2 cup cooking water before draining.
2. In small skillet, melt 2 tablespoons butter over medium heat; stir in breadcrumbs.
3. Cook, stirring, until browned, 2 minutes.
4. Remove from skillet; reserve.
5. For cheese sauce, in pasta pot, melt remaining 2 tablespoons of butter over medium heat; whisk in flour, mustard, salt and pepper until blended.
6. Whisk in milk; bring to boil.
7. Reduce heat to low; cook, stirring, until thickened, 1 minute.
8. Stir in 1 2/3 cups cheddar, fontina and reserved water until smooth.
9. Remove from heat.
10. Stir in pasta until coated with sauce.
11. Serve sprinkled with remaining 1/3 cup cheddar, reserved breadcrumbs and parsley.
12. For Mac 'n Cheese Pizza.
13. Preheat oven to 375 degrees.
14. Coat 12 inch round pizza pan with cooking spray.
15. Toss 10 frozen cocktail-size meatballs (thawed and halved) with 1/4 cup pizza sauce and 1/4 teaspoon dried Italian seasoning; reserve.
16. Prepare Best-Ever Macaroni and Cheese, substituting spaghetti for cavatappi and omitting reserved cooking water and breadcrumb mixture; in cheese sauce, omit cheddar, stirring 1 cup mozzarella cheese into sauce along with the 1 cup of shredded fontina cheese.
17. Spread pasta mixture in pan.
18. Top with 3/4 cup pizza sauce then sprinkle with additional 1 cup mozzarella cheese and 2 tablespoons grated parmesan cheese.
19. Top with reserved meatballs, cut sides down.
20. Bake until cheese melts, 20 minutes.
21. Sprinkle with 1 tablespoon chopped fresh parsley.
22. For South-of-the-Border Mac 'n Cheese Bake.
23. Preheat oven to 375 degrees.
24. Prepare Best-Ever Macaroni 'n Cheese, substituting wagon wheel pasta for cavatappi and omitting breadcrumb mixture; in cheese sauce, omit cheddar and fontina, substituting 1 cup jarred salsa con queso and 1 cup shredded monterey jack cheese, stirring all of cheese into sauce.
25. Stir 1 link (4 oz) chorizo sausage, sliced, into sauce along with wagon wheel pasta.
26. Transfer pasta mixture to 2 quart baking dish.
27. Sprinkle with 2 cups crushed white tortilla chips (about 20 chips).
28. Bake until golden, about 15 minutes.
29. Sprinkle with 1 tablespoon chopped fresh cilantro.
30. Each recipe serves 6 people.

cavatappi pasta, butter, italian seasoned breadcrumbs, flour, mustard, salt, pepper, milk, cheddar cheese, cheddar cheese, cheese, parsley

Taken from www.food.com/recipe/best-ever-macaroni-and-cheese-with-variations-339627 (may not work)