Creamy, extra-cheesy mac-n-cheese

I LOVE CHEESE!  What better way to eat it than a big, steaming plate of macaroni and cheese?  As the weather gets cooler, I find myself turning more and more to the oven for meals.  This dish is delicious baked, with all the crusty edges around the top, but it can also be eaten right from the pot.  It's up to you.  But just a warning: this is the most decadent macaroni and cheese you will ever eat.  It's loaded with fat and calories, but in moderation it's great.

Here's what you'll need:
2 c uncooked elbow or small shell pasta
1 TBSP salt
3 TBSP butter
3 TBSP flour
1 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
2 c half and half
1 c milk (whole or 2%)
8 oz shredded sharp cheddar cheese
4 oz shredded Swiss cheese
4 oz shredded smoked mozzarella or smoked Gouda
paprika

Heat the oven to 375.  Grease a 2-quart casserole; set aside.

Bring a large pot of water to a full boil.  Add 1 TBSP salt and the noodles.  This might seem like a lot of salt, but this is the only chance you have to actually season the pasta itself.  Cook the pasta according to the package directions.  Drain and set aside.

Melt the butter in a large sauce pot.  Whisk in flour and seasonings.  Cook for a minute.  Whisk in half and half and the milk, stirring until constantly.  Bring to a boil, and cook 1 minute, stirring constantly.  Remove from heat.  Add cheese and stir until melted.

 
Gently fold the drained pasta into the cheese sauce, mixing just until the noodles are covered in the cheesy goodness.

It's ready to be eaten, as is, but for more deliciousness, bake it.  Spread the noodle mixture in a greased 2-quart casserole dish.  Sprinkle with paprika.  Bake at 375 for 20-25 minutes, until the top is golden and the sauce bubbles around the edges.

Enjoy!