Macaroni and Cheese

Along with barbequed meatballs in the crockpot, Ryan requested homemade mac-n-cheese for his birthday dinner. This recipe got rave reviews from everyone who enjoyed it! I made a few changes from the original recipe.

12 ounces packaged elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste (I added a little at a time as the sauce was thickening until it tasted right)
3 shakes of cayenne pepper
1-2 teaspoon worcestershire sauce
1-2 teaspoon mustard
5 ounces Cheddar cheese, cubed
5 ounces mozzarella cheese, cubed
5 ounces Monteray Jack cheese, cubed
paprika to taste


Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.

Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.