Homemade Mac & Cheese

Ingredients
Swiss, American, and Cheddar
Elbow Macaroni
Parsely, chili powder, garlic powder, and basil
Chicken broth
Butter
Flour
Milk

Procedure

Fill your pot up with water, add a little salt and butter, with some chicken broth. Add your macaroni to your boiling water, while that’s cooking start cooking your cheese. Toss in some butter, allow it to melt, add your flour, be sure to mix them well so no clumps form, and slowly add in your milk. As your sauce starts to thicken try getting some of your pasta water (just a little probably less then a cup) to your roux, and slowly add your cheeses in. While your cheese sauce is done, let it sit for a bit, strain your macaroni, return it to your pot, and add your cheese sauce in. Allowing your macaroni to sit in the cheese sauce for a bit.

I put the shredded cheddar on top mainly for looks.