Macaroni and Cheese

Who doesn't love mac-n-cheese? What's not to love? It's hot and bubbly, ooey gooey, and rich and creamy. It's easy and satisfying. It this recipe, you will never make macaroni and cheese from a box again!!








16 oz. Medium Shell Pasta
4 Tbsp Unsalted Butter (1/2 stick)
3 Tbsp Flour
2 c. Milk
1 Tsp granulated Garlic Powder
1 Tsp Yellow Mustard
8 oz shredded Swiss Cheese
8 oz shredded Sharp Cheddar Cheese
Salt and Pepper to taste

Prepare the pasta according to the directions on the package. Drain. Over medium high heat, in the same pot, melt the butter. When the butter is melted add the garlic powder and mustard. Add the flour and cook for one minute. Add the milk and heat until it thickens. Stir in the cheeses until melted. Add the drained pasta and using a spoon or spatula mix until all the pasta is coated. Take care not to break up the pasta. If the sauce is too thick, stir in more milk until smooth and creamy.

Serves 6 to 8

Tip: You can use any cheese you want in this recipe. However, the cheese you use, could effect the thickness of your sauce. Please don't let that stop you from trying new combinations! If you're sauce is too thin (should be a little thicker than a good fondue), just thoroughly (very thoroughly) incorporate equal parts of butter and flour together (it should look like a paste). Drop it, in parts, in the sauce until it's the right consistency. This is good tip if you mess up on the amount of liquid you use also!

Just remember! Cooking is an art, not a science (that's baking)!!