Triple Cheese Macaroni

My kids have all at one time or another loved and hated macaroni and cheese, whether boxed or homemade. After years of experimentation, I have finally hit on a recipe/method that pushes all the right buttons for the whole family. The Boy still doesn't like mac and cheese in general, but he'll eat this with minimal fuss. Be sure to shred your own cheese, as it will melt much better than the pre-shredded kind!

Triple Cheese Macaroni

16 ounces dry macaroni noodles
4 tablespoons butter, divided
1/4 cup grated Parmesan cheese
2 tablespoons flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 cups milk
1-1/2 cups shredded sharp cheddar cheese
1 cup shredded Swiss cheese
salt and pepper

In a large saucepan, cook the noodles according to the package directions. In the meantime, melt two tablespoons of butter in a small skillet. Sprinkle in the flour, cayenne and garlic powder, plus pepper to your liking. Cook for one minute, whisking to combine. Slowly whisk in the milk. Bring to a simmer and allow the mixture to thicken. Once the sauce has thickened, remove it from the heat and whisk in the cheddar and Swiss. Taste and add salt if it's needed. When the pasta is cooked al dente, pour into a colander to drain and return the empty pot to the stove. Melt the remaining two tablespoons of butter; toss the pasta in to coat. Sprinkle with the Parmesan cheese, black pepper and a touch of salt. Stir well; top with cheese sauce and stir again. Serve! Yield: 8-10 servings