Baked Mac and Cheese

Baked Mac & Cheese

32 oz prepared and drained pasta noodles

(I used the traditional elbows)

1 stick salted butter

1/3 c flour

About 1 tsp each garlic powder, salt, pepper

About 1/2 tsp each ground mustard, nutmeg,

ginger, minced garlic, Italian seasoning

Pinch red pepper flakes (optional)

3 c whole milk

1 c heavy whipping cream

1/2 block cream cheese

3 c shredded cheese, divided (I used Colby,

Monterey Jack and sharp cheddar)

Preheat oven to 350°.

Mix together spices and flour in small mixing bowl; set aside.

In medium sauce pan, melt butter. Slowly whisk in flour mixture

to make a roux, stirring constantly for about a minute until golden and bubbly.

Next slowly mix in milk and cream. Once sauce is fully mixed, add in 2 cups shredded cheese.

Once cheese is fully incorporated, add in pasta noodles. Mix until pasta is fully covered with cheese sauce.

Cover pasta with remaining cheese, place in oven for about 15 minutes until golden and bubbly.

*Note: you can use any spices you want to season your roux. I added measurements for the spices, but one should know, I don't usually measure spices. I sprinkle until the good Lord says, "That is enough child."