Sunday, September 28, 2008

Best Ever Macaroni & Cheese

This stuff is incredible. You can feel your arteries harden and your thighs widening with every bite. But so worth it!!

Rich Macaroni and Cheese

1 lb penne

6 T butter

6 T flour

4 c milk

1 cup mozzarella

1 c parmesan

3 c cheddar (reserve 1 cup for topping)

½ c Monterey jack

1 c Velveeta

(note: may substitute other kinds of cheese but do use at least half cheddar. I have also used gruyere, havarti, swiss, etc.)

2 t Worcestershire

2 t mustard

2 t hot sauce

Grease 4 quart casserole. Cook penne. Melt butter; whisk in flour. Add milk and cook, stirring until thickened. Sir in cheeses; add Worcestershire sauce, hot sauce, and mustard. Mix pasta with sauce. Top with remaining cheddar. Bake at 350 for 45 minutes.

I usually make this in two pans and stick one in the freezer (before baking)

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