Mac-N-Cheese Kid's Favorite Food

The American classic with extra kinds of cheese, let’s pull out all the stops. Having made many a Mac-n- cheese, Zac age 14, has decided that what separates a good Mac-n-cheese from a great one is the added variety of cheese. I use a mélange of stinky cheeses to add a strong cheesy taste to my Mac. I also like to incorporate tubular pasta, this way the cheese mixture goes inside. This is his brainchild: Bon Appetit ,Foodie G.

• Ready In: 45 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 8  teaspoons butter
• 10  teaspoons flour
• 1  pinch salt
• 1  teaspoon pepper
• 3  cups milk
• 4  cups cheese, grated (4 cups or 1 lb, Try cheddar, mozzarella, Gruyere or Swiss)

Directions

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
2. Bring a large pot of water to boil. Let the pasta cook to al dente.
3. Make the roux. Melt butter in a sauce pan. Little by little add your flour so that the flour is gradually absorbed by the butter.(this is a roux ) Add salt and pepper and half your cheese to the mixture.
4. Place the pasta into the greased dish and pour a bit of olive oil onto the pasta and massage the pasta so that it has a bit of the oil on each pasta.
5. Top pasta using the remaining cheese. Bake on middle rack for approximately 25 minutes.