This is a totally simple recipe that you can easily make in large or small quantities. This recipe as-is will serve about 16-24 people, but you can take all ingredients (with the exception of the oil) down in equal measurements to make it family size or just for two. It's quite simply a delicious mack-n-cheese that is creamy and 100% homeade. A huge hit every time I've made it. I especially like to serve it at Italian Pot Lucks for a change to spagetti and other red pastas. You can also make this dish the night before up to the point it's ready for baking, put in the fridge and cook it the following day.
Cube your cheese and set aside in a large bowl or pot.
Add oil to a large stock pot of water. Add in noodles and boil until noodles are jus shy of done. Drain noodles and transfer them to a foil roasting pan or other large pan that can go into the oven. If I know I can take my pan home that day, I'll foil line my metal roaster and take it. Otherwise you'll need a cookie sheet or box under the foil roaster for transferring to your event.
On med-high heat add in melted butter and flour and mix until well blended. Slowly whisk in the milk. Continue to stir mixture until sauce thickens and milk begins to boil. Remove from heat and immediately add the sauce to the cheese you previously set aside. Mix until all the cheese is fully melted in with the sauce. Add in Salt and Pepper.
Pour cheese sauce over the noodles until well blended. Add sliced cheese on top and bake in the oven at 350 degrees for approx. 1 hour or until cheese is bubbly and starting to brown.
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