DAY Recipe

INGREDIENTS

• 1/2 (500g)package uncooked tortiglioni pasta (or use 1-3/4 cups elbow macaroni)
• 1/3 cup butter
• 1 small onion , finely chopped
• 1 tablespoon fresh minced garlic (optional)
• 1 1/2 teaspoons onion powder
• 1 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper (optional)
• 3 tablespoons flour
• 3 cups half-and-half cream (or use milk or 1-1/2 cups each)
• 1 1/2 cups old shredded cheddar cheese
• 1 (450g)package Velveeta cheese (cut into small cubes)
• seasoning salt
• fresh ground pepper (to taste)
• 1/2 cup grated parmesan cheese (optional)

VARIATIONS (OPTIONAL)

• 2 1/2 cups cubed cooked ham
• 2 1/2 cups cubed cooked chickenor cooked turkey
• 1 medium green bell pepper , seeded and chopped
• 1jalapeno pepper, seeded and finely chopped
• 1 (10ounce)can sliced mushrooms, drained
• 1 cup frozen peas, thawed
• 1 cup corn niblets, drained
• 1 1/2 cups cooked green beans

DIRECTIONS

1. Set oven to 350 degrees F.
2. Butter a small casserole dish.
3. Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rice.
4. Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
5. Melt butter in a large saucepan over medium heat.
6. Add in onion, garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes (if you are adding in the green bell pepper and/or jalapeno pepper in with onion).
7. Add in flour and stir for 1 minute.
8. Slowly add cream and cook stirring constantly over medium until bubbly and thickened.
9. Reduce heat and add in both cheeses; mix until melted and smooth.
10. Season with season salt or white salt and black pepper to taste.
11. Add in the cooked pasta and toss to combine.
12. Add/mix in variation of choice (if using).
13. Transfer to baking dish.
14. Sprinkle with Parmesan cheese.
15. Bake 350 degrees F for about 20-25 minutes.

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