• Grate the cheeses and set it aside.
• Bring a pot of water to a boil then add a generous pinch of salt (about a tablespoon). Cook pasta per package directions then drain and set aside. NOTE: if you’re going to bake the Mac and Cheese, slightly undercook the pasta – about 1 minute shy of al dente.
• To a medium saucepan melt butter. Sprinkle flour over the top and cook 1 minute whisking until it’s smooth. Season with salt, black pepper, garlic powder and paprika and give it a good stir.
• Slowly pour in milk, continuing to whisk until it’s blended then bring to a boil. Reduce to low heat and simmer 2 minutes letting it thicken.
• Turn off the heat and slowly add cheeses, gently stirring until melted and smooth. Taste and adjust salt and pepper to your preference.

  Add pasta, stirring until it’s well coated then eat right away.

Baked Mac and Cheese

• In a small bowl, blend melted butter and bread crumbs. Preheat oven to 325 degrees.

  Grease an approximately 9×9″ baking dish with a tablespoon of softened butter.

  Transfer cooked Mac and Cheese (from above) to the baking dish. Sprinkle buttered breadcrumbs over the top. Bake 10-12 minutes or until cheese is melted. Optional: broil for extra crispy bread crumbs – watch closely so they don’t burn.

  NOTE: don’t overbake the Mac and Cheese or it’ll soak up all the cheesy sauce.