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Our mother was a bit of a rebel with this recipe in that she didn't believe in making a roux. She always said that she couldn't see what the fuss was about, and honestly, we can't either! We find that the sauce thickens just fine without clumping if you whisk the flour with a little milk before adding it to the pan.

When we were kids, we didn't like any "stuff" in our mac n' cheese, but as adults, we're happy with a little more substance. Ham and peas are a favorite addition. Onions, green and red peppers, chili powder, and cumin makes a nice southwestern version. Cheddar cheese is classic for this dish, but for variety, sometimes we play around with provolone, colby, gouda, or even brie.

Easy Homemade Macaroni and Cheese
Serves 4 - 6

1 pound pasta, any shape
1 1/2 cups whole milk
2 Tablespoons all-purpose flour
2-3 cups shredded cheese
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

Bring a large amount of water to a boil. Add a handful of salt and the pasta. Cook until the pasta is al dente. Drain and set aside.

Meanwhile, begin heating 1 cup of milk over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. Whisk this into the heating milk and continue whisking gently until the milk thickens to the consistency of heavy cream.

Turn the heat to low and add the 2 cups of the cheese, salt, and mustard. Using a wooden spoon, stir until all the cheese is melted and the sauce is creamy. Taste and add more cheese or adjust the seasonings as desired.

In a large bowl, combine the pasta, any extras, and half of the cheese sauce. Continue adding cheese sauce until the pasta is as coated as you like it. Serve immediately while still warm.

Variation: You can also bake this into a casserole. Heat the oven to 350°. Pour the macaroni and cheese into a baking dish, cover with a lid or foil, and bake for a half an hour. Remove the covering, sprinkle with breadcrumbs if desired, and bake uncovered for another 15 - 20 minutes, until the top is golden and the interior is bubbly.

Related: Recipe: Southwestern Skillet Ragu

(Images: Emma Christensen for the Kitchn)