Homemade Macaroni and Cheese

3 cups of Barilla mini Farfalle pasta (24 oz)
1.5 Cups of 2% Milk
4 Tablespoons of Land O Lakes, Salted Butter
1/4 teaspoon of Salt
1/2 teaspoon of Pepper, black, .5 tsp
10 oz of Cracker Barrel Extra Sharp Cheddar Cheese (1 pk)
3 oz of Heluva Good Natural Cheese - Low Sodium Cheddar
1 Cup of Mozzarella Shredded Cheese Whole milk (Giant Brand)
1/4 cup of Chef's Cupboard Plain Bread Crumbs (30 grams)
1 Tablespoon of Grated Parmesan Cheese (Giant Brand)

1. Preheat oven to 350 degrees. Cook macaroni according to package directions; drain and return to saucepan. Add milk, butter, pepper, and salt to saucepan; stir in cheddar cheese, and mozzarella cheese (saving 1/2 a cup for on the top). Transfer to macaroni mixture to a greased casserole dish. Sprinkle bread crumbs and the cheddar cheese you set aside, along with the parmesan cheese, on top of your mac & cheese creation.

2. Bake, uncovered, in the preheated oven for 15 minutes or until heated through (don’t overheat or mixture will curdle). Let stand for 10 minutes before serving.

Serving Size: makes 12 small servings (3 inch pieces)

Number of Servings: 12

Recipe submitted by SparkPeople user 123SUNSHINE3211.