Oh my good God. I’m a huge fan of the Kraft stuff (delux only, as in squeezie packet of cheese….glad I got that off my chest) and I’m a huge fan of Picco’s batch but good grief, is this good.

This recipe landed on my phone, courtesy of my friend Margaret. It’s original source shall remain a secret but she was kind enough to allow me to share it with you.

The original recipie shall follow a few glorious pictures of Mac n Cheese yumminess.

I only cooked half the recipe and it could have easily fed 4 so if you’re good at math and can divide the recipe in 4, please share you’re equation (I’m no math genius).

The cheeses are 2 parts white cheddar to one part Romano and one part asiago.

The noodle of choice tonight was penne.

Melt the butter in a sauce pan and add the flour. Whisk it well and let it cook for 5 minutes or so.

Have your cheese grated and ready to go.

Who the hell knew that’s what this attachment was for!!!??

Add the milk and whisk like crazy. This is the only recipe I’ve seen that calls for cold milk to be added. For a typical ‘white sauce’ it would be hot milk added to hot butter and flour. I’m going with it though, after some heavy consideration. Add the cream and the cheeses. Whisk, whisk and whisk some more (and don’t stop until it’s smooth).

In the meantime, par-boil your noodles. Don’t make me remind you about the overcooked noodles / casserole thing because frankly, I’m tired of repeating myself. 🙂

Add the cheese sauce to the noodles and bake at 325 for about 15 minutes. I put it under the broiler for just a minute longer to get some yummy golden brown action because Stevo doesn’t like breadcrumbs.
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Not too shabby!! And yes seconds were served….

And now for the recipe!

Thanks Margaret!!!