16 oz elbow macaroni
1/4 cup butter
1/4 cup flour
3 cups milk
1 pkg cream cheese (8 oz)
Salt and Pepper, to taste
1 pkg shredded cheddar cheese (8 oz)
1 pkg Italian blend shredded cheese (8 oz)
1 pkg Fiesta blend shredded cheese (8 oz)
Cook pasta until tender. Drain.
Place into aluminum pan.
Meanwhile, melt the butter and stir in the flour.
Add the milk and bring to a boil.
Remove from heat and stir in the cream cheese.
Once the cream cheese is melted and the mixture is completely combined, pour onto the cooked noodles.
Fold together until the macaroni is evenly coated.
Add half of each bag of shredded cheese to the pan and mix together.
Top with remaining cheese using all or part of what is remaining.
Place in the oven at 300°F for 30 minutes.
After 15 minutes add on any extra toppings you would like, we use crushed up croutons and bacon.