So I have a weakness for any combination of pasta and cheese.
I hesitate to even write this post because I'm reading this book called Wheat Belly: Lose the Wheat, Lose the Weight and find Your Way Back To Health. It's really good and I recommend it, but it is definitely NOT in favor of consuming wheat. So let's pretend that I made this with Gluten-Free Pasta, which you could totally do and it would be just as delicious, because the secret's in the cheese.
(On a Gluten Free Pasta note you have got to try Heartland G-Free Pasta - best I've found. You can't even tell the difference. I can only find it at Wal-Mart.)
This recipe isn't new - it was on Martha Stewart a few years ago, but I just rediscovered it, made it last night, and it is soooooo good.
It's the recipe from Beecher's Cheese. You can order the mac and cheese frozen from their website, but it costs $50...and it cost about $15 to make - still a little pricey for mac and cheese so you might want to make it a special occasion dish.
I was able to find the Beecher's Flagship Cheese (it's a cheddar) at Publix, so I bought a few ounces of that and then supplemented with Publix cheddar and Publix Jack. Then I used Boar's Head Gruyere on top. I served it alongside a chicken greek salad - hopefully offsetting the cheesy creaminess with some veggies and fiber :)
Oh and the Flagship sauce recipe is enough for a double batch of pasta - 12 oz. Which of course is what I made.... and I'll also confess I ate way more than that cute little portion in that picture:)