This Macaroni and Cheese is cheesy, creamy, and divine. By making a white sauce into which you melt the cheese before tossing it with the pasta and baking, the entire dish is smooth and creamy—never grainy or stringy. The better, more flavorful the cheese is that you use, the more delicious the finished Macaroni and Cheese will be. I like to use a combination of sharp cheddar, Gruyère, and a little Parmesan or Pecorino.

This recipe can be halved and baked in a 1 1/-2 to 2-quart casserole, but since the baked Macaroni and Cheese freezes beautifully, why not make the whole batch and freeze some portions for later?

See Also

Zucchini Pasta

Creamy Spinach Pasta

Bean, Corn, Tomato Pasta