Single Serving Macaroni & Cheese

• ⅛  - Dried Pineapple
• ⅛  - Pie
• ⅛  - Canned Butterbur
• ⅛  - Canned sardine
• ⅛  - Light Ranch Dip
• ⅛  - Swordfish
• ⅛  - Dry Dark Red Kidney Bean
• ⅛  - Low Fat 1% Milk
• ⅛  - Mixed Salad Greens
• ⅛  - Reduced fat salami

Instructions

1. Fill a medium saucepan with water and add a few generous pinches of salt. Bring to a boil. Then, boil the pasta until al dente, according to package directions. Drain and return the pot back to the stove.
2. Melt the butter in the pot over medium heat. Add the flour and spices and whisk to make a thick roux.
3. Next, slowly whisk the milk into the roux. Bring to a simmer and cook, stirring constantly, until the mixture thickens slightly, about 2-3 minutes.
4. Remove the pan from the heat and whisk in the cheese. Stir until smooth. Taste and add salt, pepper, and more spices if needed.
5. Fold the pasta into the cheese sauce. At this point, you can add any mix-ins such as cooked bacon, broccoli, etc. and eat straight from the pan.
6. To make baked mac and cheese, spoon the pasta into a greased, heatproof dish. Sprinkle more cheese and breadcrumbs over the top and broil on high for 3-4 minutes until the cheese is melty and golden-brown.