|Mac and Cheese, ready to bake.|
Perfect Mac and Cheese
1 box pasta--Penne, rotelle, farfalle medium shells, elbows, or any short pasta shape.
1/2 lb Cooper Sharp cheese (available at the deli counter)
1/2 lb Super Sharp Cheddar cheese (also from deli counter)
1 1/3 cup milk
1/2 stick butter
Wondra flour as needed--approx 1/4 cup (for thickening)
1/2 cup seasoned bread crumbs, panko, or crushed Cheese-it/goldfish crackers (optional, for topping)
1/2 cup grated cheese (optional, for topping)
salt/pepper/garlic powder to taste
Cook shells according to package directions til al dente (usally one minute less than they recommend on the box.)
Meanwhile, in a separate pan, melt butter, milk and cheese together over low heat, stirring frequently. When totally melted, sprinkle Wondra flour into sauce, whisking constantly til creamy and slightly thickened. Drain pasta, pour into greased 13x9 rectangular pan and pour sauce over pasta. Mix well. Top with bread crumbs and grated cheese if desired. Bake 30 minutes at 350 til top begins to crisp, or cover and place in fridge or freezer til needed. Enjoy.