Creamy Mac N Cheese

I LOVE LOVE LOVE this recipe. I am kind of a Mac N Cheese connoisseur. If I ever see it on a menu I will most likely order it. I just love Mac N Cheese, from a pan, baked, with unusual ingredients, I even like it made from the box sometimes. My husband however likes his Mac N Cheese really creamy (whereas typically baked Mac N Cheese can be a little thicker). Anyways this is our "go to " recipe for creamy Mac N Cheese.

Ingredients

c. Macaroni noodles (I used elbow, but use any shape you like.)

6 Tbsp. Butter

2 Tbsp. Super Fine Flour (Like Wondra)

2 c. Half and Half (You can use fat-free)

3 oz. Velveeta  Cheese

1 c. Shredded Colby jack Cheese

1/2 c. Shredded Parmesan (Freshly shredded is best)

1- 2 tsp. Tonys

Pepper to taste

1) Cook the macaroni noodles according to box directions.  

2) While the macaroni is cooking, melt the butter (6TB) in a large sauce pan over medium heat.  

3) Sprinkle the flour (2TB) over the butter and whisk until blended.  4) Allow the roux to bubble a few minutes, stirring occasionally, and then slowly stir in the half and half (2c).

5) Turn the heat up to medium high, and cook until the mixture boils.  Be sure to stir frequently so the cream does not burn.

6) Allow the mixture to boil for about 2 minutes, stirring constantly, and then remove from the heat. 

7) Add the Velveeta (3oz) cheese first, stirring until it melts.  

8) Add the Cheddar (1c) and Parmesan cheese (1/2 c), as well as the salt (1-1/2 tsp tonys), stirring until melted.

9) Drain the macaroni noodles, and immediately pour the cheese mixture over the noodles.

10) Mix well and eat up!