4 c Tillamook cheddar, shredded (divided)
2 c Dubliners Irish white cheddar, shredded
4 c milk
6 T butter
1/2 c flour
1 lb pasta
salt & pepper
Cook pasta according to package directions. Drain and set aside.
Preheat your oven to 375 degrees. Warm milk in the microwave. You don't want to boil it. I warm it in 30 second increments until it's warm to the touch - about 3 minutes total. In a large stockpot (you will end up with all the ingredients in it - so take that into consideration) melt the butter. Add the flour and wisk together until it's nice and smooth. Add the warmed milk a little at a time. Continue to wisk until incorporated. Take the pot off the heat. Add 2 cups of the shredded Tillamook cheddar and the Dubliners cheddar. The cheese won't be melted completely - don't worry. Add the pasta and mix well.
Pam a 9x13" casserole dish. Pour the mixture into the casserole. Top with remaining Tillamook cheddar. Bake at 375 for about 30 minutes - it should be bubbly and the top will be a bit browned.
Decadent. Sinful. In my husbands words "a cardiac arrest."