This recipe is adapted from a recipe at All Recipes. I really like it, but you do need to use a very sharp cheddar, and I think it works well with a pepper jack, as well. In fact, a lot of times I leave out the mozzarella and just use jack and cheddar. It can be a bit bland, if you don’t add enough salt. I’m also trying to figure out how to make it a bit creamier— perhaps some sour cream? Now, after that ringing endorsement, I know you’re just dying to try this recipe :) But it really is one of my standby recipes, and everyone always enjoys it a lot! It’s very flexible, though, so don’t feel like you can’t work with it and adapt it to your family’s tastes.

Macaroni and Cheese

1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart milk (works best if warmed, but I’ve made it many times without)
salt and pepper to taste
1 pinch cayenne pepper
5 ounces cubed Cheddar cheese (I find grated works better for all the cheeses)
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.

Remove pan from heat and stir in cheddar, mozzarella, and jack. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.

***After experimenting around, I have found that sprinkling a 1/4 cup of parmesan cheese on top gives it a bit of crunch and also adds a bit more flavor.