Macaroni & Cheese from Williams-Sonoma "The Kid's Cookbook"

I get asked time and time over for this recipe and, although, I ... of course ... in typical Chama fashion have changed it to my own liking, this is the actual recipe that mine is adapted from. You make your own changes... and just an FYI, it only gets better with Niman Ranch Ham! (Seriously the best ham out there... so go easy when adding salt to the recipe if you add ham).


2 TBL Butter
2 TBL All Purpose Flour
1 2/3 C. Milk
1 C. Shredded Extra Sharp Cheddar Cheese
2 TBL grated Parmesan Cheese
4 Quarts Water
1 lb. Fusilli

1. Put the butter in a large sauce pan and set the pan over medium heat until melted. Add flour and whisk until smooth and bubbly but not browned, about 2 minutes. Add milk and whisk constantly. Cook and continue to whisk until the mixture is smooth and gently boiling, 5-7 minutes.

2. Remove pot from heat and add cheeses. Whisk until the cheese melts and the sauce is smooth. Add salt and pepper to taste. Cover with a lid and set aside.

3. In a large pot bring the 4 quarts of water to a boil. Add 1 TBL salt and pasta and stir. Cook pasta until it is al dente, about 8 minutes, or according to package directions. Stir occasionally to prevent from sticking.

4. Drain pasta completely in a colander then transfer back into pot. Pour cheese sauce over pasta and stir until well blended. Serve immediately... with these... Orange, Purple and Yellow carrots!

For information on Niman Ranch: http://www.nimanranch.com/index.aspx