I know. I'm posting a lot of stuff lately. I'm trapped in my house potty training! The only thing I can do is cook and take photos. And clean up messes. I'll say no more - I don't want to ruin your appetite. We have a child at our house who pretty much only eats pasta and/or rice. It's Colin. I find myself preparing menus based on what I hope he will eat. He's the smallest one! His twin brother weighs 10 lbs more than he does! I'm trying to beef him up. Anyway... He loves this stuff!! You will love it too. My favorite thing to do is have Brian get Chick-fil-a chicken strips on his way home from work and we have homemade macaroni and something green for sides. THAT'S the dream.
1 lb. macaroni, cooked (I use shells most of the time)
4 c. white sauce (recipe follows)
2 c. sharp cheddar cheese, shredded
2 c. Muenster (*snap *snap) cheese, shredded
2 c. heavy cream
2 c. milk
8 T. butter
6 T. flour
Cook pasta for one minute less than the package directions in boiling, salted water. Melt butter in a heavy-bottomed, large sauce pan over medium-high heat. Once the butter is melted and bubbling a little, add the flour and whisk until smooth. Add the milk and cream (I put it in the same measuring cup) very slowly, whisking the whole time. Bring to a boil, whisking often. Turn heat to low and add cheeses. Whisk until the cheeses are melted.
Drain the pasta and pour it into the cheese sauce. Stir until it's well-mixed. Pour pasta into a buttered 9" x 13" casserole dish. Bake at 350 degrees for 25 to 30 minutes. The top of the macaroni and cheese should be a little browned. (I half this recipe for my family of five and we can all have seconds. It makes A LOT.)