"Good Morning America" food editor Sara Moulton has a great macaroni and cheese recipe that uses all types of cheeses. You can clear out your refrigerator and make a delicious meal kids will love.
One Size Fits All Macaroni and Cheese
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 quart whole milk, heated
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon salt
8 ounces assorted cheeses*
1 pound elbow macaroni
* Note: Hard cheeses and semihard cheeses such as cheddar, Monterey Jack and Swiss should be coarsely grated. Soft cheeses such as brie, goat or cream cheese should be cut up or crumbled. The mix should include some flavorful cheese; if all the cheeses are bland, the macaroni and cheese will be bland. If desired, the amount of cheese can be increased by 4 ounces.
Bring a large pot of boiling salted water to a boil.
Meanwhile, melt the butter over moderate heat in a medium saucepan. Add the flour and cook, whisking, for 5 minutes. Add the milk in a stream, whisking, bring to a boil and simmer 5 minutes. Whisk in the mustard, Worcestershire, Tabasco and salt. Add the cheese and heat over low heat, stirring, until the cheese is melted. Keep warm.
Add the macaroni to the boiling water and cook following package instructions. Drain, return to the pot and add the cheese sauce. Stir well, add salt and pepper to taste and serve immediately.