Here’s an awesome recipe (found here: http://sayyestohoboken.com/2013/04/10-minute-homemmade-mac-and-cheese.html) with a slight twist of my own. Despite the fact that it resulted in a massive amount of mac-n-cheese no one complained about eating it at every meal for a few days because, like I said, it was mac-n-cheese!
Next time I might try putting it into a casserole dish, topping with panko bread crumbs and broiling.
3 T of butter
3 T of flour
1 can of evaporated milk (2% milk)
1 box of pasta shells
1 cup of milk (low-fat)
2 cups of sharp cheddar cheese (2% milk and only sharp!)
1 cup green beans or asparagus chopped into bite sized pieces
Pinch of: Salt, garlic powder, pepper, nutmeg and dash of tabasco or two!
While the noodles are cooking, melt butter into a saucepan and once melted, add flour and whisk for 1 minute. Add the can of evaporated milk and the other cup of milk. Stir occasionally until it coats the back of a spoon (about 5 minutes). Remove from heat and let sit, add spices and tabasco to taste. After a minute, add grated cheddar cheese and stir until creamy. When the pasta has about 5 min left to boil add chopped green beans or asparagus. Drain then add to sauce.