Hubby asked, snow is on the ground, comfort food is needed! LOL! Recipe is below pictures. When I cook things like this, I tend to cook a bunch. I use many types and sizes of containers to freeze and save. SO helpful when the hot weather or a super busy rush day happens. When I make lasagna, I have enough to feed my family for a year, plus gifts for others and I only spen 2 days doing it. Well worth the effort.
Only guessing, I never really measure.
About 1 /12 - 2# of assorted cheese. You can save that one lonely slice of swiss or provolone. Many deli's ( like mine) sell, end chunks. Just wrap all well and freeze for a few months. When you have a batch get ready.
In a very large heavy pot, melt one stick (1/2 cup) of butter.
Add about a cup (give or take) of flour.
Add ground black pepper and if you wish, ground nutmeg.
Stir till very thick and just a tab brown & nutty smelling.
Add about 2 cups of milk, again give or take, then 1/2 of your cheese(s).
LOW heat, keep whisking it!
Add milk as needed
Meanwhile, cook 1-2 pounds of elbow mac. This, you see here, I used 3 pounds.
Add rest of cheese. Mix in huge bowl. Portion out. Use wax paper & foil if freezing. This really translates well in oven/micro from frozen, just add a tip of milk. Also you can toss it ALL into a crockpot for a crowd pleaser. Just keep lose with additional milk!