Macaroni & Cheese

This is a recipe I came up with for Macaroni & Cheese. It is my favorite way to make it. The combination of cheeses, and the sherry make it an updated version of a classic favorite. It really doesn't take long at all to make and is SO good! The boys eat more of this than anything else! So, it's kid friendly, too!

This recipe makes a large amount, so I separate the leftovers into several Rubbermaid containers and freeze them for my husband's lunches. It's one of his favorites, too!

Here's the recipe...

Macaroni & Cheese
my own recipe...

3 cups uncooked macaroni
6 tablespoons butter
4 tablespoons flour
2 teaspoons salt
2 teaspoons freshly ground pepper
4 cups whole milk
8 ounces shredded Mexican blend cheese
8 ounces shredded Mozzarella
5 ounces shredded Parmesan, separated
1/4 cup sherry

Preheat oven to 350 degrees. Cook macaroni according to package directions. Meanwhile, melt butter in medium saucepan over medium heat. When melted, add flour, salt, and pepper and whisk until smooth. Add milk and continue to cook on medium heat until slightly thickened. Add Mexican, Mozzarella, and half of Parmesan cheese and cook for 5 minutes, stirring constantly. Remove from heat and add sherry. Stir to combine.

Drain cooked pasta, and add to large bowl. Add cheese mixture and stir to combine. Place in buttered casserole dish and sprinkle with remaining Parmesan cheese. Bake, covered, at 350 degrees for 30 minutes. Remove foil and broil for 3-4 minutes until top is golden brown and slightly crispy.