Macaroni and Cheese

This stuff is seriously delicious. I know I probably say that about everything, but seriously. It's really really good. Not too bad on the budget...but definitely not great on the diet side. But a little bit never hurt right? Thirds may not be a good idea though. But I'll leave that up to you. Make this. Make this immediately. I made this quadrupled for Elise's "small" birthday party last weekend and it was a hit.

Also, I drizzled in some truffle oil...and I don't think words can even express how amazing the truffle oil is in the mac-n-cheese....just try it. Find some truffle oil and drizzle it in, it's soooo good.

Macaroni and Cheese

1 lb. macaroni or shells cooked and drained

2 cups milk

8-12 oz velveeta, cubed

1 cup cheddar cheese (I used sharp)

1/2 cup mozzarella

1/2 cup monterey jack or colby jack

salt & pepper

truffle oil (I guess that parts optional....but why?)

1/2 cup bread crumbs

2 T. parmesan cheese, finely grated

1 T. butter

Preheat oven to 350. Put the cooked noodles in a 9x13'' pan. Heat the milk on medium heat and melt in the velveeta. Stir constantly and don't try to do it too fast or the milk will scald and ruin the perfectness. Pour the velveeta/milk mixture over the noodles and stir in the other shredded cheeses. Season with salt and pepper and stir in the drizzle of truffle oil. Melt the butter and stir the butter, bread crumbs and parmesan cheese together and sprinkle over the macaroni. Bake for 20 minutes.