Yankee Mac & Cheese

So tonight I've found myself at home with a sore throat and no husband. He had a last minute work dinner, so I thought it the perfect time for a little comfort food to send my sore throat packin' back to wherever it came from. I will not be sick for this coming weekend! Mac & Cheese is a very popular side dish here in the South, and it comes in many forms. Lots of places bake their mac down here, which can sometimes result in a dry, un-creamy result... not my favorite. Now don't get me wrong, there are lots of great places to have a little mac & cheese in Atlanta. I'm not knockin on anybody. I just like my mac slightly soupy and nice and creamy. Enter Yankee Mac & Cheese... named Yankee after my own upbringing and because there is no baking involved. I used the cheese I had in the fridge -- asiago and parmesan -- but use whatever you happen to have on hand! Yankee Mac & Cheese by Leslie at Blog Soup 1/2 box elbow macaroni (I like Ronzoni SmartSense) 2 T. butter 1.5 T. flour 1.5 c. milk, more as needed 1.5 c. asiago cheese, shredded 1/4 cup grana padano parmesan cheese salt and pepper Cook pasta according to package directions. Meanwhile, melt butter in a saucepan. Once foam has subsided, add flour and stir to make a roux. After you have a smooth consistency, begin to gradually add the milk, about 1/4c. at a time, constantly stirring to combine. After you have added the 1.5 c. of milk, assess whether you'd like to add more milk for a slightly runnier cheese sauce. After you're done adding all of your milk, add cheeses and stir to combine. Season liberally with salt and pepper. Drain pasta, pour into saucepan with cheese sauce. Stir to combine. Taste the magic.