Mac and Cheese

Bechamel sauce

• 5 c. milk
• 3 T. flour
• 3 T. butter

 Veggie mixture

• 1 large red pepper (diced)
• 1 small red onion (diced)
• 2 t. garlic salt
• 1 t. white pepper
• 1 T. dried oregano
• 1 T. smoked paprika

Cheese Mix

• White cheddar (8oz) grated
• Yellow cheddar (8oz) grated
• Mozzarella (8oz) grated
• Reserve 4 oz for topping.

1 # corkscrew pasta cooked to box directions and drained well.

In a small pot heat your milk to a simmer. In a medium pot melt the butter and add flour to make a roux.

Slowly add milk to roux and stir constantly. Cook and stir until thickened and smooth. Slowly whisk in cheese, little at a time so it melts and blends in. Stir and continue adding cheese until it's all added and melted.
Sauce should be slightly thick and smooth.


\Meanwhile melt 2 T. butter and saute your diced veggies until they are browned and caramelized, (med. heat). Add spices. Stir veggies in to cheese sauce.

Spray coat a 4 cup casserole, set aside.

In a large bowl mix pasta and sauce together. Stir gently to coat pasta  Place in casserole, top with remaining cheese and bake at 325* for 20 minutes or until golden brown.
Let rest 5 minutes. Serve.

serves 6-8