The great thing about macaroni and cheese is that you can use a variety of pastas to make it. Traditionally I believe Elbows are the choice. My mother used to make it with Ziti pasta and for the most part I use Penne pasta. But in the photograph above I ended up using partial boxes of pasta for the mac and cheese to use up what I had.
Another recipe I made used a variety of cheeses that I had available on that given day. I called the post "more mac and cheese please". Basically making macaroni and cheese doesn't mean you have to stick with one cheese - combinations of cheese are most welcome.
More Mac and Cheese Please click on the link.
I strayed a little bit on this next version in creating an Italian Vegetable Macaroni and Cheese. Looking forward to our garden this year to create more versions using fresh vegetables in the mix.
It doesn't matter what you choose for ingredients - the cheese choice, the type of pasta, to add in a vegetable or a protein - you make the macaroni and cheese your own creation. Starting out the dish with a basic bechemel sauce is not an option - that you need to make. From there you can melt in your cheese(s) to make a cheese sauce. Have fun from there. Be inventive, be creative and cook from the heart. Your family will notice.