Wisconsin Mac and Cheese

Mr. PB&C loves his macaroni and cheese.  He's got his fave, my mom has hers (an old family recipe that hasn't been blogged here) and I think this is mine.

From Epicurious

1 lbs dry elbow macaroni
4 tbs butter
4 tbs flour
1 1/2 c. milk
1 1/2 c. low salt chicken broth
3 green onions, thinly sliced
Worchestershire sauce
dry mustard or Dijon mustard if you are running short on the dry variety 
Garlic powder
3 c. packed shredded cheddar
breadcrumbs (optional)

Cook the pasta until al dente and drain
Melt the butter in a sauce pan and then add the flour, cook 2 minutes or until golden brown
Add the milk and chicken broth and bring to a boil, stirring constantly over medium to medium high heat
Add the green onions and stir to combine
Remove from heat and add the cheese and spices (only a little of each and taste, seasoning to your liking), stirring until the cheese is melted
Top with breadcrumbs and bake at 375 until browned all over and bubbly

Toddler review-
They loved it, still not fans of green onions so next time, I'll only add a few.  Three empty bowls = successful dinner in my books

Update 11/2023-

I used the proportions of butter to flour and liquid from this one and used a pound of cheese for jalapeno bacon mac and cheese.  

For the record-

6 ounces of pepperjack

6 slices of white american cheese

and the rest of cheddar (to make a pound)

Cook up the bacon and set aside.  Pour off most of the bacon grease and then saute you finely chopped jalapenos and use them on top of your mac with the reserved bacon.