1 cup Macaroni, Rotini, Penne or Baby Shells
4 tsp Butter
4 tsp Flour
1½ cups Milk
1½ tsp Chicken Bake/Broth Mix or Salt (I use the bright yellow one)
1½ cup Cheese (I use old cheddar, but sometimes make it with mild cheddar)
Sprinkle Black pepper (Optional)
Although I love baked cheese, I typically don't bake the pasta with cheese because I never have the patience. On this occasion, I undercooked the pasta a bit and then made the mornay sauce with mozzarella cheese. The pasta was incorporated with the cheese sauce and then added to the lightly greased and floured baking pan. Since I just wanted the cheese to brown on top, I just broiled the pasta until it was done.
While the pasta was let to cool on the table briefly, I grabbed my camera and took these photos.
While the pasta was in the toaster oven, I went through the fridge and made myself a side salad. I have to admit that I added too much cheese. The sauce needed more milk. It certainly doesn't look like there was too much cheese though.