Who doesn’t love macaroni and cheese? For this recipe, I have added several different cheeses and find that variety is the spice of life! Hope you enjoy!
1 Box Barilla Campanelle or Cellentani or Elbows pasta
4 cups milk
4 Tbsp. butter
4 Tbsp. flour
1 tsp ground mustard
1 tsp. black pepper
1/4 tsp ground nutmeg
8 oz. shredded white sharp cheddar
8 oz. shredded yellow sharp cheddar
16 oz. Velveeta
1/4 cup Pecorino Romano
6 slices white American cheese
Put pasta on to boil.
Melt butter in a medium sized pot. Add ground mustard, pepper and nutmeg to the flour.
Add flour mixture to melted butter and cook 1 minute, constantly stirring.
Add milk, slowly, ¼ cup at a time, constantly stirring and mixing until thickened. Repeat until all milk is incorporated.
Continue to thicken by slowly boiling and stirring constantly so as not to burn.
Remove from burner and add all your cheeses until completely melted. Pour over drained pasta. You can eat it like this or bake as listed below.
Butter a 9 X 11 glass pan. Add the macaroni.
Put one cup of Panko bread crumbs in a small bowl. Melt 2 tbsp. butter in dish in microwave 20 seconds.
Add melted butter to crumbs and sprinkle all over top of mac.
Bake 375⁰ for approximately 20-25 minutes or until browned on top. Top with stewed tomatoes, if desired.