Classic Baked Mac & Cheese

• 1 454g box of Fusili macaroni - do not fully cook 7-11m tops
• 1 package of ground (beef/chicken/turkey) I usually use extra lean turkey
• 3 tablespoons butter
• 4 tablespoons flour
• 2 cups 1% milk
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups cheddar cheese, shredded good quality
• 1/3 cup breadcrumbs, buttered
• 1/2 diced onion
• 1 796ml can of San Marzano Tomatoes (or 4+ diced Roma tomatoes)
• 4x BAM! (Frank's Red hot)

The Process:

1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside in a big metal mixing bowl.
3. Cook ground meat, add half a diced onion (and other veg if you want, maybe spinach). Add can of tomatoes. Cook off most of the moisture then add to macaroni in mixing bowl.
4. Make the cheese sauce. In a large saucepan melt butter.
5. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
6. Pour milk and cream in gradually; stirring constantly.
7. Bring to boiling point and boil 2 minutes (stirring constantly).
8. Reduce heat and cook (stirring constantly) 10 minutes.
9. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
10. Turn off flame.
11. Add cheese sauce to mixing bowl with pasta and meat. Mix together really well.
12. Transfer macaroni to a buttered baking dish.
13. Sprinkle with breadcrumbs.
14. Bake 20 minutes until the top is golden brown.
15. (You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before.

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