Okay so boil that 16oz box of elbow pasta with a little salt. I like it a little softer then Al dente.
Grate 1lb (2-8oz blocks) of Extra sharp cheddar cheese and 8 oz (block) of monterray jack without pepper.
Preheat oven at 350 degrees
5 cups of milk
1/2 cup of flour
1 cup of butter
2 tbsp Salt
1 tbsp black pepper
In a deep pot on LOW heat, pour milk in.
Sift in or shake in flour, STIR till flour is disolved and free from clumps.
Throw in butter, salt and pepper. MIX and stir throughout cooking.
Throw in monterray cheese, and 3/4 of cheddar.
Remember to constantly stir or cheese might stick to the bottom of pot. Keep on low fire.
When this dreamy soup is dissovled and orangy taste it.
It should be a little on the salty side but not overpowering. So be careful. If it's not salty enough then add a little at a time. Also you can add a little pepper if you think.
Now you're ready to add the elbow pasta.
Stir and mix it up
Transfer it to a baking dish (lasagna dish is fine, I use the disposable one 99 cents store ftw)
Finally add the remaining cheddar on top, if you have more cheddar feel free to sprinkle more.
Bake for 30-45 minutes depends if you like that cheese to be a tiny bit brown.
Enjoy
Disclaimer.
I don't exactly measure my salt and pepper it's an estimate. I eyeball it sorry. And if you have mozarella and american cheese throw an ounce of that in there too.
