Baked Macaroni & Cheese

Everyone knows how to throw cooked macaroni, melted Velveeta, butter and milk together. But what happens to it if you have any left over? It turns into a sticky blob that isn't very appetizing. With this recipe, if you have any left-overs, it's as good reheated! Once you go baked mac, you won't go back!

MAKE THE MILK SAUCE FIRST:

• 1 stick of butter
• 1/2 cup all-purpose flour
• 2 tsps. salt
• 3/4 tsp. pepper
• 4 cups of whole milk

REMAINING INGREDIENTS

• 3-4 cups grated Colby and Monterrey jack cheese
• 1/4 cup grated Parmesan cheese
• 1 cup grated cheddar cheese (or more)
• 4 cups uncooked elbow macaroni

DIRECTIONS

• 1
  Preheat oven to 350 degrees.
• 2
  Milk sauce:
• 3
  Melt butter in a saucepan and remove from heat. Stir in flour; add salt and pepper.
  Put pan back on heat and continue to stir until bubbly. Add the milk slowly, one cup
  at a time. Bring to a boil over medium heat, stirring constantly. Reduce heat and
  simmer 2 minutes. Remove from heat and let stand for several minutes.
• 4
  Cook macaroni per package directions, drain. While pasta is hot, mix in Parmesan
  cheese and 3-4 cups of the Colby and Monterrey jack cheese. Mix in white sauce.
  Stir well. Pour into a casserole dish or individual ramekins and sprinkle shredded cheddar cheese over the top. Bake until cheese on top is lightly browned.