Macaroni and Cheese (Shaquille O'Neal)

When I was a child, my mom would make this for me after every game. Now that I’m older, I need to be more disciplined about what I eat. I have a lot of chicken and fish. But I do love being spoiled with macaroni. You can have it with a formal or informal dinner. Macaroni can be eaten anytime.

1 (16 oz) box elbow macaroni
1 tsp. vegetable oil
½ tsp. sea salt
1 stick (½ cup) margarine, preferably Parkay
1 Tbsp. flour
1 to 1½ cup milk
1 egg
1 (16 oz) pkg Velveeta cheese, diced
1 (16 oz) pkg sharp cheddar cheese, diced
1 cup breadcrumbs

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain.

In a large saucepan, melt the margarine over low heat. Add flour. Cook, stirring, for 1 minute. Add 1 cup milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth. If the sauce is too thick, stir in up to ½ cup milk.

Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt, if necessary.

Pour mixture into a large greased casserole dish or baking pan. Top with remaining cheddar and bread crumbs. Bake for 30 minutes or until top and bottom are browned. Cool slightly, cut and serve.

Makes 12 servings.

Shaquille's Tips:

• A steamed vegetable such as broccoli goes well with this hearty dish. Add a tossed salad with a balsamic vinaigrette for some extra greens.
• You can substitute Monterey Jack, Gouda, or mild cheddar for all or part of the sharp cheddar.
• If the top of the macaroni browns before the filling is cooked, tightly cover the baking dish with aluminum foil and continue cooking until heated through.

Nutritional Information:
Per Serving: 550calories, 41g carbs, 25g protein, 31g fat, 80mg cholesterol, 1,050mg sodium, 2g fiber.