6 ounces of cheddar cheese 4 ounces of mozzarella cheese 1/2 pound (2 cups) uncooked elbow macaroni( I like the Organic Brown Rice macaroni’s)
4 tablespoons unsalted butter 1 tablespoon all purpose flour 1 1/2 cups half and half(yep cream! But you could try Homo milk) 1/2 teaspoonsalt 8 cups water
Shred cheese. Put butter in a large saucepan and heat on medium until melted. Add flour and stir until mixture is smooth and you no longer see the flour. Stir in half-and-half cream until mixture is smooth again. Cook until mixture comes to a boil and thickens, this should take about 4 minutes. Turn off heat and add shredded cheeses, salt. Stir in until cheeses are melted and set mixture off to the side. Add macaroni to boiling water and boil uncovered until tender, about 8 minutes. Drain macaroni and add to cheese sauce that is set aside. Stir well to completely cover the macaroni, serve immediately.