My mother in law taught me to make macaroni and cheese a long time ago…the fun part is that you can change it up to make it taste different each time you make it! I don’t really measure my ingredients at this point but I thought I would share how I make it!

Ingredients:

• elbow noodles (a 1 lb box with fill a 9 x 13 pan)
• butter, 4-5 Tablespoons
• salt and pepper to taste
• 2-3 blocks of cheese ( I use monterey jack, mild cheddar, and sharp cheddar) but you can use any good melting cheese you prefer.
• milk (about 1/2 cup)
• all purpose flour (2 Tablespoons)

Directions:

1. Boil the elbow noodles in salted water for six minutes. You want them a little under cooked.
2. Drain the noodles and set aside.
3. Use the same pan that you cooked the noodles in and melt about 4-5 Tablespoons of butter over low heat.
4. Whisk in 2 Tablespoons of flour to the melted butter and continue stirring constantly for about one minute.
5. Add in some milk…here’s where I don’t have an exact amount. I am guessing about 1/2 cup.
6. Shred your cheeses and add a large handful of each one into the butter/milk mixture. Stir until the cheese is melted.  You can turn up the heat a tiny bit if needed to melt the cheese.
7. Now add in the noodles and stir.
8. Pour into a greased 9 x 13 pan.
9. Salt and pepper as desired.
10. Top with additional shredded cheese if desired.
11. Cover with foil and bake at 350 for about 20 minutes or until it is heated through.