The boys love mac & cheese but I hate the Kraft boxed kind, so I stole this recipe from a cooking magazine. It's like gourmet, 4 cheese pasta. You can also add crab meat to it for a seafood twist.
Ingredients
7 oz. elbow macaroni
1/4 c. butter
3 tbsp. flour
2 c. milk
8 oz. cream cheese, softened
s&p to taste
2 tsp. dijon mustard (or 2 tsp. yellow mustard + 1 tsp. of dill)
2 c. cubed cheddar
1 c. bread crumbs
2 tbsp. melted butter
1 tbsp. parsley
1 lb. (2 cans) shredded crab meat
Directions
Heat oven to 400
Cook pasta according to directions, drain
In saucepan, melt 1/4 c. butter, stir in flour
Cook over medium heat until smooth and bubbly
Stir in milk, cream cheese, s&p, mustard
Cook 3-4 minutes until sauce thickens
Stir in pasta & cheddar cheese (and crab meat if desired)
Stir together remaining ingredients
Sprinkle bread crumbs on top
Bake 15-20 minutes
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