New Year's Mac and Cheese

Here's a Mac and Cheese dish that you can do anytime, but which makes a great way to use those leftover cheese squares and veggies from holiday party trays.

Have a few guests over for New Year's Eve and make your party trays extra large.  Be sure to include a veggie platter with fresh broccoli, cauliflower, and grape tomatoes. A nice sour cream dip with crumbled blue cheese or gorgonzola goes well with this.  Be sure to include a cheese platter with plenty of sharp cheddar, Monterey jack, jalapeno, even Muenster, or other cheeses. Make enough of everything to ensure leftovers.

Next day you'll make a great Mac and Cheese - a hearty comfort food for your New Year's Day buffet.

Melt 3 tablespoons of butter in a large saucepan over medium-high heat.
Add three tablespoons of flour and whisk for a minute until blended and the flour cooks in the butter but don't let it burn.
Add about 2 cups of milk, 2% is fine - a little at a time while whisking, allowing the sauce to thicken.
Lower the heat and add the cheese chunks - about 16 ounces or 3 cups of cubed cheese bars.
Add the sour cream dip (about 8 ounces sour cream and 4 oz of blue cheese or gorgonzola)
Continue to whisk over low heat until all the cheese is melted.

Meanwhile bring a pot of salted water to the boil (a six quart pot with 1 tablespoon of salt)
Add a pound of pasta - elbows, cellantini or other shape you like - to the boiling water.
Follow the directions on the box for boiling time (al dente) and about 4 minutes before the pasta is done add the cut up broccoli and cauliflower to the pot along with the pasta.  Continue to cook for four minutes.

Drain the pasta and veggies and put into a large casserole or baking dish.
Add the cheese sauce and mix in well.
Sprinkle generously with parmesan cheese.
Place grape tomatoes on top.
Bake at 375 degrees for 30 minutes or until slightly browned on top.

Serve hot.  Yum.