Home-Style Mac & Cheese

For the most part, I try to eat fairly healthy. I just love my sweets and yes its a problem. I'm also BIG on comfort food and the fall/winter are my weakest moments.

To give you a visual, this is how I'm feeling:

Here's the story line:

It's late and I'm exhausted from work. Fall has begun and all I want to do is curl up in sweats and eat something comforting. While Ben was at the gym, I looked in the cabinets to find a "decent" meal to cook up. I grabbed a box of pasta thinking I could create my version of America Chop Suey and there was the mac & cheese recipe on the back. I was sold. Not only did I not want to make a trip to the grocery store just for ground beef but I was starving and couldn't wait any longer.

I hope you make this on a cold night and enjoy it as much as I did. Even Ben enjoyed it, but at least he knows he worked it off first.

Here's the recipe:

1/2 Package (8 oz) of Prince Elbows

3 tbsp margarine or butter

3 tbsp of all purpose flour

2 1/2 cups of milk

1/2 tsp salt

1/8 tsp pepper

1/2 tsp of garlic powder

2 cups of shredded cheddar cheese (I used Mexican and 2 slices of American-It was the only cheese available and it still came out tasty)

1/2 cup of Italian bread crumbs

Step One: Cook pasta according to the directions.

Step Two: Preheat the oven to 350*F.

Step Three: In a medium sauce pan, melt the margarine/butter and stir in the flour.

Step Four: Gradually stir in milk.

Step Five: Cook, stirring constantly over medium heat, until the sauce has thickened.

Step Six: Stir the cheese sauce in the cooked pasta.

Step Seven: Add to a greased baking dish and top with the breadcrumbs (if you want that golden brown you can add melted butter to the top of the breadcrumbs). I didn't add the butter considering the already daunting calorie count; however, it is an option. :)

Step Eight (Final Step!): Baked for 30 minutes and enjoy!