Macaroni & Cheese

• 2-3 tablespoons butter

• 1-2 tablespoons flour

• 1 cup of milk/cream (more or less)

• 3-4 cups grated cheese (I use a mix of cheddar and domestic swiss, and then a sharper cheese, like gruyere, blue cheese, asiago, etc. Really use whatever you have and adjust to taste)

• 1 cup (or less) grated parmesan

• salt and pepper to taste (you may not want much or any salt if you're using salty cheeses, like parmesan)

• 1 or 2 packages macaroni (or similar pasta)

• 1⁄2 cup grated cheese for topping

Melt butter is sauce pan. Add flour to melted butter. Cook on medium stirring constantly for a couple of minutes. Add milk or cream slowly, stirring while adding. It should thicken up. Add grated cheese a bit at a time, make sure it melts. If the sauce gets too think, add more milk (I like it not quite as thick as fondue, maybe the texture of cream of (whatever) soup. Taste as you add. Add enough cheese so your sauce has a nice cheesy taste (keep in mind that the pasta will dilute the taste).

Boil pasta until al dente. Poor sauce over pasta in an oven proof dish, top with extra grated cheese and bake in 350 F oven for 1⁄2 hour.