Family-Favorite Macaroni and Cheese

Tips from the Betty Crocker Kitchens

• tip 1
  A splash of Worcestershire sauce adds a dimension of “umami” to the sauce, a savory richness that brings out the flavor of the cheese and enhances the mild flavor of the pasta.
• tip 2
  Use a wire whisk to make the white sauce base for the macaroni. Stirring constantly as you add the milk will guarantee a smooth sauce that’s ready to melt the shredded cheese into. Be sure the macaroni is drained well so you aren’t adding to much extra water when you stir it into the cheese sauce.
• tip 3
  Swap the cheese, use any of the following cheeses in place of all or part of the Cheddar in the recipe: Asiago or Parmesan (up to 1 cup); blue or gorgonzola crumbled (up to 1 cup); brie crumbled (up to 1 cup); Cheddar (white or smoked); Colby; edam; fontina; gouda (regular or smoked); Gruyere; Havarti; Jarlsberg; manchego; Monterey jack or pepper jack; swiss.
• tip 4
  Caramelized Onion Mac and Cheese: Stir in 1 cup caramelized onions with macaroni in Step 3.
• tip 5
  Fire-Roasted Tomato Mac and Cheese: Stir in 1/2 teaspoon smoked paprika with flour in Step 2. Add 1 can (14.5 oz) fire-roasted diced tomatoes, drained, with macaroni in Step 3.
• tip 6
  Lobster Mac and Cheese: Add 1/8 teaspoon each ground red pepper (cayenne) and ground nutmeg with flour in Step 2. Substitute 3/4 cup each shredded fontina and Gruyere cheese for 1 1/2 cups of the Cheddar. Stir in 2 cups cooked lobster pieces or lump crabmeat with macaroni in Step 3.
• tip 7
  Southwest Mac and Cheese: Omit ground mustard and Worcestershire sauce. Add 2 teaspoons ground ancho chile pepper or chili powder, 1/2 teaspoon ground cumin and 1/4 teaspoon garlic powder with flour in Step 2. Stir in 1 can (4 oz.) diced green chiles, 1/4 cup thinly sliced green onions, 1/4 cup diced bell pepper and 1/4 cup chopped fresh cilantro with macaroni in Step 3. Top with coarsely crushed corn chips before serving.