Nothing says comfort food like macaroni and cheese.

And there is no reason to resort to boxed products when homemade cheese sauce is so delicious, nutritious and easy!

Experiment with your favorite cheeses and get creative.

This recipe is the basic cheddar cheese sauce that we all remember.

There is a way to make this old favorite healthy and hardy with quality ingredients.

This cheese sauce starts with a basic roux and shredded cheddar cheese.

Roux
1 stick of butter
2-3 Tbspn flour
1 cup of half and half or whole milk

Melt the butter in a sauce pan over medium heat.
Add flour and allow it to bubble and cook for a few minutes
Then add milk creating a smooth and creamy sauce.

Cheese Sauce

Add to the Roux,
1 and ½ to 2 cups shredded cheddar cheese
A pinch of Nutmeg
Salt and pepper to taste.
And add enough milk or half and half to reach the desired consistency; which should be creamy and not too thick, approximately the thickness of heavy cream.

Stir over low heat and allow to cook into a creamy, rich sauce.

Stir in cooked whole wheat shells or the macaroni of your choice.

This is the basic sauce. To the roux you can add any cheese you like.

You can also add ingredients like crushed garlic, capers sautéed onions, mushrooms, fresh green onions or sautéed leeks.

The list is endless.

Macaroni and cheese can go from simple and familiar to gourmet and sophisticated in no time.

The most important ingredient is your imagination!

Easy and green Meatless Monday!

The cheese sauce starts with a simple roux of butter and flour to which I added about 1 cup of heavy cream and 3/4 cup of shredded parmesan.

I also added 3 cloves of thinly sliced garlic while the butter was melting before I added the flour.

And anytime I use cream or spinach I add a pinch of nutmeg.

This was a hit with my teenage daughters who don’t always enjoy my vegan meals.

Add salad and you have an inexpensive, nutritious meatless monday!

I added aspargus and broccoli to this meal. Artichokes would work here, also.