Three Cheese Macaroni

Who doesn't LOVE Mac and Cheese?  With the fall months approaching I love burning my fall scented candles and breaking out the comfort food recipes.  There is something about fall that I adore...maybe the smells, maybe the clothes...I'm not sure, but it's my favorite time of year.

About six years ago I went on the hunt for the PERFECT mac and cheese.  I didn't want to hassle with making a white sauce or buying fancy ingredients.  I wanted something tasty and simple.  I came across this recipe and it is seriously a winner.  I've been making it every since and I have yet to serve it to someone who didn't absolutely LOVE it.  My dad claims to not even like mac and cheese, but requests this dish every time he visits.  I recently made this for a potluck BBQ and it was the only dish where the pan was completely and utterly empty.

The original recipe called for your standard macaroni noodle, but I like penne.  I like the cheese to fill the noodle so you get a perfect cheesy bite each time.

Makes 8-10 Side Dish Servings

Ingredients:

12 oz Penne Pasta or Macaroni if you desire

1 1/2 Cups Milk

1/4 Cup Butter, melted

1/2 tsp Ground White Pepper

1/4 tsp Salt

8 oz American Cheese, cut into 1/2 inch cubes

8 oz Sharp Cheddar Cheese, Shredded (2 cups)

2 oz Mozzarella, shredded (1/2 Cup)

20 Ritz Crackers, crushed

1. Preheat over to 350 degrees. In a large pot cook pasta according to directions, drain and return to pot.

2. Add milk, butter, pepper, and salt. Stir in Cheeses. Transfer to a greased 2 quart casserole dish.

3. Bake uncovered for 15 minutes. Carefully stir mixture. Sprinkle with crushed crackers and bake 5 more minutes or until crackers are browned and mixture is heated through. (Don't overcook or mixture will curdle) Let stand 10 minutes before serving.  Watch it disappear before your eyes.