Baked Macaroni & Cheese Your Way

This macaroni and cheese is very versatile because you can use any type of semi-hard cheese and/or soft cheese you'd like.  I would stay away from hard cheeses like parmesan or romano as they don't melt as easily.  They are fine to use on top. If you want to use a soft cheese, such as brie, it will give you a looser, creamier sauce. The typical cheese is a sharp cheddar. For this recipe I used a combination of extra sharp cheddar and Pepperjack as that is what I had on hand.  The peppers add a little bit of zip to it  Feel free to use a bacon and cheddar, garlic and herb, tomato basil, swiss or any other cheese that you'd prefer.  A combo of cheese adds a multi-layer of taste.  Experiment.  As long as the bechamel (white sauce) is done correctly, the cheese really doesn't matter.  A chunk of blue cheese in the mix is also a great taste!  Some people even like to add bacon!  Now, to personalize this even further, instead of extra cheese on top, consider crushed Ritz crackers, seasoned panko, crushed onions from the can, etc.  The choices are endless.  This really is Macaroni & Cheese YOUR WAY!
Here we go ...

Ingredients
1 lb. of cooked pasta, any shape will work
4 T butter
4 T flour
3 c whole milk
16 oz. cheese, divided
S&P to taste
Paprika

Boil the pasta for approximately 8 minutes or until al dente, using the water measurement specified on the box.  While the pasta is cooking, make the cheese sauce.
In a 2-quart sauce pan make a rue by melting 4 T butter; and whisking in the flour, Continue to whisk for about a minute to cook the rue and eliminate the raw flour taste.  While whisking, pour in the milk. Vigorously whisk until smooth; add salt and pepper.  Continue to cook until the bechamel thickens. Remove from heat and add 3/4 of the cheese.  Stir until completely melted.
After 8 minutes has passed, check the pasta for doneness.  It should be firm; but not hard.  (Note: Pasta cooks even more after it's been removed from the water.) Drain the pasta. Combine the pasta with the cheese sauce and pour into a buttered 2-quart casserole dish.  Top with remaining cheese; sprinkle with paprika.  Bake for approximately 25-30 or until bubbly.

Enjoy!