Macaroni and Cheese (with variations)https://www.penzeys.com/shop/recipes/macaroni-and-cheese-with-variations/Joanna writes, "I realized that using some Penzeys spice blends allowed me to reduce the cheese in this recipe a bit, especially if I use a flavorful cheese as the base. I've created numerous variations, and my twins love it. The cheese sauce can be made in about the same amount of time that it takes to boil the pasta." We chose to make Joanna's Italian version.8 oz. uncooked elbow macaroni (may also use farfalle or other small shapes)2 TB. butter1/4 Cup flour1 12-oz. can evaporated milk (may use regular milk)1 TB. PIZZA SEASONING3/4 Cup shredded mozzarella cheese1/4 Cup shredded Parmesan cheese1 Cup vegetables such as fresh or frozen cauliflower or broccoli florets, frozen mixed peas and carrots, sauteed mushrooms, etc.1/2-1 Cup diced ham or pepperoni
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