This dish is a family favorite not only for the weekly menu, but also for the kids when hosting holidays and kids’ parties (I make enough to feed the adults too, because who can resist mac & cheese!)
Elizabeth’s Easy Cheesy Mac & Cheese
- 2 16 oz. boxes elbow pasta
- 4 tablespoons butter
- 4 heaping tablespoons flour
- 1 cup half and half
- 3 cups skim milk
- 1 ½ cup Fontina cheese, shredded
- 8 oz. extra sharp cheddar cheese, shredded
- ½ cup grated parmesan cheese
- ¼ tsp. mustard powder
- Preheat oven to 375°. Grease 2 baking/casserole dishes, I used 13” x 9” and 10” x 6” glass baking dishes, set aside. Fill large pot 2/3 full with water, add 2 tsp. of salt and bring to a boil.
- While water is boiling, melt butter in a saucepan on medium heat, be careful not to burn. When butter is melted, whisk in flour and continue whisking until flour is fully incorporated. Continue whisking mixture for a few minutes and then whisk in milk and half and half and bring to simmer.
- Meanwhile, add elbow pasta to boiling water, cook according to directions on box, and then drain in colander. Distribute cooked pasta into baking dishes, filling each 2/3 of the way. Set aside and finish “sauce”. Stir in all 3 cheeses except ½ cup of Fontina cheese to milk/cream mixture. Gently continue to stir until cheese is melted. Add salt, pepper and mustard powder, stir in completely and then pour mixture over elbow pasta. Gently stir to make sure all elbows are covered in cheese sauce. Sprinkle reserved shredded Fontina cheese on top. Bake for 25-30 minutes or until top is golden brown.