Classic Skillet or Baked Macaroni and Cheese

newmama's Note:

This is just good 'ol mac and cheese- rich, creamy and satisfying. Any cheese you like can be put in there, and any shaped noodle will work (though I think elbows, penne and rotini work best). Whole milk makes a richer mac and cheese, but didn't miss it here (and dh only will drink whole milk!). This will serve 8 adults a main course, more if there are kids or as a side.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 16 ounces elbow macaroni
• 8 ounces butter
• ½ cup flour
• 4 cups 1% low-fat milk
• ½-1 teaspoon ground mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 ounces Velveeta cheese , cubed
• 8 ounces sharp cheddar cheese , grated
• 4 ounces monterey jack cheese , grated
• ¼ cup seasoned bread crumbs (optional)
• ¼ cup parmesan cheese , grated (optional)

Directions:

1. Boil macaroni about 8 minutes, until al dente and drain well.
2. meanwhile, melt butter and whisk in flour until smooth.
3. add milk slowly, whisking and bring to a boil until thick (about 2-3 mins)
4. stir in spices.
5. remove from heat and add cheeses until smooth.
6. stir in macaroni.
7. serve as is or pour into a large casserole dish or 13x9 pyrex and sprinkle with bread crumbs and/or parmesan and bake at 350 for about 30 minutes.