Skillet Mac & Cheese

Here is the original recipe from Taste of Home.  I have it posted with no changes.  If you look below, I included some changes that I made based on the suggestions of some of the people that commented on the recipe.  It turned out great and was really creamy - so if you are in the mood for some gooey, "gourmet" mac & cheese this recipe is yummy.

Ingredients

• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed

Directions

• Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.
• Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
• Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. 

Yield: 4 servings.

Notes: As the butter was melting, I added about 1/4 cup of chopped onion and then sauteed it until soft (about 4 minutes).  Then I continued with the directions.  I also used a 12 oz. can of fat free evaporated milk instead of the half-and-half.  I cut down the Velveeta to just 1/2 pound (and used the 2% reduced fat kind) and then added 1 cup of shredded sharp cheddar cheese (for some different flavor - I think pepper jack would have been good too).  Once the cheese was melted, I added a few drops of hot sauce (i.e. Tabasco) and some pepper.  Then I stirred in the the noodles.  Even with using the lower-fat options it was still really creamy and the sauce wasn't too thin.