Mini's Old Fashioned Mac & Cheese

For Libby Berret

Cook the following, drain and set aside the following:

4 C. Dry Elbow Macaroni
Only Cook to al dente, approximately 8-10 min. The macaroni will finish cooking with the cheese sauce in the oven.

In a bowl combine the following:
6 C. Shredded Cheddar and jack blend cheese
1/4 C. Shredded smoked Gouda
1/4 C. Flour
Toss well to coat all the cheese with the flour

In a large saucepan combine the following:
2 Qts. Heavy Cream
2 C. Milk
1/4 C. Dijon Mustard

Place on medium heat and bring to a simmer. Slowly whisk in cheese mixture. Make sure that each hand full of cheese is thoroughly melted before you add the next hand full.

After mixture is melted add:
1 t. freshly grated Nutmeg
Salt and Pepper to taste

Place the cooked macaroni in a large bowl and pour in approximately 1/4 to 1/2 of the hot cheese mixture to thoroughly coat the macaroni. Store the leftover cheese sauce in small freezer bags in the freezer for quick and easy meals for future use.

1 C. Shredded Cheddar and Jack Blend Cheese
1 C. Bread crumbs (optional), Can top with crumbled bacon too (optional)

Put mixture in a casserole dish, top with grated cheddar cheese and optional bread crumbs.
Bake uncovered in oven 350 degrees until mixture is bubbly and bread crumbs are browned. Approx. 15 minutes.