Or, this post could be entitled, How to Splurge on the Cals! :)
8 oz. elbow macaroni (or desired shape pasta, use whole wheat if you like)
2 T. butter
2 T. flour (all purpose or whole wheat baking flour)
1/8 t. pepper
1/2 t. salt
1/4 t. cinnamon (opt.)
1/4 t. nutmeg (opt.)
1-1/2 c. milk
4 oz. bleu cheese, crumbled
4 oz. sharp cheddar, shredded
4 oz. mozzarella, shredded
Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour, pepper, salt, and desired spices. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving. Makes 4 servings.
This turned out rather well. I love sharp cheeses, so I would probably add even more bleu cheese next time!