Crock Pot Lasagna

I'm always looking for good meals to make in my crock pot for those busy days... or days I don't feel like making dinner.  When I first saw a recipe for lasagna in the crock pot I was skeptical.  The noodles didn't need to be precooked, you just layer all the ingredients in the crock pot and walk away- I'm not buying it.  But I had to give it a try.  I was pleasantly surprised when the lasagna tasted and looked like, well, lasagna.  It was wonderful!  Way, way simpler than traditional lasagna and it taste the same.  This really is such an easy meal to pull off.  You can tweak it to suite your fancy, use chicken, forget the spinach, go meatless, use ricotta... however you like your lasagna.  When you've got a busy day just layer this lasagna in your crock pot and walk away, you won't be disappointed come supper time.  Here's the skinny...
Ingredients
3 cups Red Sauce
1 pound cooked ground beef or ground Italian sausage
1/4 cup water
9 lasagna noodle, uncooked
2 cups shredded mozzarella cheese
2 cups spinach, uncooked
1 1/2 cups cottage cheese
1/4 cup shredded Parmesan cheese
1/2 teaspoon garlic powder
11/2 teaspoon Italian seasoning
Directions
Spray the inside of the crock pot with non-stick cooking spray.
Combine the ground beef and red sauce.
Combine the cottage cheese, Parmesan cheese, garlic powder, and 1 teaspoon of the Italian seasoning.
Spread 1/2 cup of the meat sauce on the bottom of the crock pot.  Gently pour the water on top.

Place noodles on top, breaking them up as needed to cover most of the crock pot. Usually takes about 3 noodles.

Spread a third of the cottage cheese mixture on top of the noodles.

Sprinkle half of the spinach on top.

Spread a third of the red sauce on.

Sprinkle on 1/2 cup of mozzarella.
Repeat the layering process again: about 3 noodles, half of remaining cottage cheese mixture, remaining spinach, half of remaining red sauce, 1/2 cup mozzarella cheese.
For the final layer place in remaining noodles (or whatever is needed to cover the top), remaining cottage cheese mixture, remaining red sauce, 1/2 cup mozzarella cheese.
Cover and cook on low for 4 hours (if you need it to be in there a little longer, put it on warm after 3-4 hours until you're ready to eat).
30 minutes before you're ready to eat sprinkle on remaining 1/2 cup of mozzarella and the 1/2 teaspoon Italian seasoning.

Let the lasagna stand in the crock pot turned off with the lid removed for 10 minutes before serving.

Cut it up and enjoy!
*I read one recipe where the lady needed it to be in the crock pot for 6-8 hours so she set her crock pot on high for about 45 minutes and then set it on warm for the rest of the time.  I have not tried this, but I think it would work.  This lasagna is pretty fool proof.

Quick & Easy Spasagna

I've been making a lot on quick dinners, and this one fits the bill.  There are a number of recipes for spasagna, but I like this one because I always have the ingredients I need to make it.  Plus, it takes no time at all to pull together and everyone likes it.  The cream cheese keep everything moist and creamy.  Even kids who aren't too wild about spaghetti sauce will like this because of the creaminess added by the cream cheese sauce & mozzarella.  This would be a great freezer dish or meal to take to someone.  Here's the skinny...
Ingredients
16 oz thin spaghetti
4 cups spaghetti sauce or Red Sauce
1 pound ground beef or Italian sausage (without casings)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
10 ounces cream cheese
1/4 cup half & half
3/4 cup grated parmesan cheese
1 cup grated mozzarella cheese
Directions
Preheat oven to 350 degrees.
Cook spaghetti until al dente and drain.
Meanwhile brown ground beef in skillet until cooked through.  Add spaghetti sauce.  Set aside.
In medium saucepan over medium-low heat melt the cream cheese.  Whisk in the half & half, Italian seasoning, garlic powder & 1/2 cup of the parmesan cheese.  Add mixture to spaghetti & stir until noodles are coated.
Grease a 9 x 13 inch baking dish.  Spread a layer of the meat sauce on the bottom of the dish.  Place spaghetti on top.  Sprinkle remaining parmesan cheese and 1/2 cup mozzarella   Top with remaining meat sauce.  Sprinkle remaining mozzarella on top.
Bake for 30 minutes or until bubbly.  Let cool for a few minutes, cut into squares & enjoy!

Chicken and Roasted Broccoli Pasta Bake

This dish is a winner in our house.  Everyone loves it and they don't realize that it's good for them.  I love recipes like that!  It's always nice to remember that healthy food can taste good too.  This dish is easy to pull together and you could even make it ahead of time and bake it later if you needed to.  Use whole wheat pasta to bump up the health factor  Here's the skinny...
Ingredients
4 Tablespoons olive oil
4 Tablespoons flour
4 garlic cloves, minced
2 cups chicken stock
1 cup milk
6 ounces Greek yogurt
2 1/4 cups grated parmesan cheese
1/4 cup grated mozzarella cheese
pinch of nutmeg
salt to taste
2 1/2 cups cooked chicken, cubed
2 cups roasted broccoli
16 ounces Rotini pasta
Directions
Preheat oven to 375 degrees.
Boil Rotini pasta according to package directions until al dente.  To roast broccoli: heat oven to 425 degrees.  Spread broccoli out on baking sheet.  Drizzle with olive oil and salt and pepper to taste.  Bake for 8-10 minutes, or until broccoli is tender and ends begin to brown.
In sauce pan over medium heat mix olive oil and garlic cloves.  Cook until garlic begins to sizzle.  Whisk in flour and cook for one minute, whisking constantly.  Stir in Chicken stock and milk, heat up stirring occasionally until mixture has thickened a little and is warm throughout.  Whisk in Greek yogurt.  Slowly whisk in 2 cups of the Parmesan cheese until it is melted.  Add nutmeg and salt to taste (be sure not to under salt).
Pour cheese sauce over noodles and toss to coat.  Gently stir in chicken and broccoli. Place into baking dish.  Sprinkle remaining Parmesan and mozzarella cheese on top.  Bake for 15-20 minutes, or until cheese is completely melted.  Enjoy!  {serves 6-8}

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Cheesy Chicken, Artichoke, & Spinach Bake

Fettuccine Alfredo

Pasta Chicken Salad

This is a great way to make chicken salad go a long way for a little change.  I love chicken salad, but it does go fast and chicken isn't always cheap.  But with a few minor adjustments and adding pasta you can make a little chicken salad feed your whole family.  Here's the DL...
Ingredients
1/3 cup milk
1/3 cup mayonnaise
1/8 cup sour cream
3 Tablespoons sugar
1 Tablespoon white vinegar
3 Tablespoons fresh chopped parsley
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/2 teaspoon mustard
16 ounces pasta (I used Ziti)
2 cups diced cooked chicken
3/4 cup dried cranberries
1/2 cup diced celery
1/2 cup chopped walnuts
Directions
Cook pasta according to box directions.  Rinse cooked pasta with cold water.
Meanwhile, in medium bowl whisk together milk, mayonnaise, sour cream, sugar, vinegar, parsley, salt, celery salt, pepper, and mustard.  Pour dressing over pasta and stir to coat pasta.
Add chicken, cranberries, celery and walnuts.  Gently mix together.  Serve and enjoy!
*cover and refrigerate if not serving immediately.

Mexican Mac & Cheese

I'm a big fan of mac and cheese in all it's various forms.  So when I saw a recipe for Mexican Mac & Cheese I was sold.  I took the idea and made up my own cheese sauce & added ingredients I liked.  I kept it mild for my kiddos, but you could really spice it up if you like.  This is a great way to change up an old standard.  It's delicious and filling and will make everyone's tummy happy.  Here's the skinny...
Ingredients
1 16ounce package dry macaroni noodles
1 pound ground beef
1/2 cup water
1/4 cup taco seasoning (or 1 pack taco seasoning)
5 Tablespoons butter
1/2 onion, diced
3 Tablespoons flour
4 cups milk
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 cups shredded Mexican cheese blend
1 cup shredded cheddar cheese
1/2 cup salsa
hot sauce to taste
salt to taste
1/4 cup chopped green onions
1 (3.8 oz) can sliced olives, drained

Directions
Preheat oven to 350 degrees.
Cook noodles according package directions and rinse with cold water, set aside.
While noodles cook, melt 2 tablespoons butter in skillet over medium heat.  Add onion, cook for 8 minutes.  Add ground beef to onions and continue to cook until meat is cooked through and no longer pink.  Add water and taco seasoning to meat and stir to coat.  Cook until water i mostly gone.  Remove from heat and stir in all but 1 tablespoon of the green onions and all of the olives.  Stir the meat mixture in with the noodles and set aside.
 In saucepan over medium heat melt 3 tablespoons of butter.  Whisk in butter, stirring constantly for about one minute until lightly brown and bubbly.  Slowly add the milk and cook whisking often until milk thickens.  Stir in the cumin and garlic powder.  Slowly add 1 1/2 cups of the Mexican cheese blend and the cheddar cheese.  Whisk until cheese is completely melted.  Add hot sauce to your liking and salt to taste (if it doesn't taste quite right it probably needs more salt).  Stir in the salsa.
Pour cheese sauce over the noodles and mat.  Stir until everything is coated. Pour into a baking dish and top with remaining cheese.
Bake for 10-15 minutes, or until cheese is melted and bubbly.  Remove from oven and top with remaining green onions.  Garnish with sour cream and salsa.  Enjoy!

*I make my recipe with homemade cheese sauce, but the original recipe used jarred cheese sauce.  I tried it with this which I diluted a bit with milk.  It worked well, I just don't like using that stuff too much because of all the junk they put in it.  But if you were in a hurry the jarred cheese sauce is a good solution.

Easy Lo Mein Noodles

This is a great Friday night dinner.  Easy and quick and everything cooks in two pots.  Bonus: it's healthy and tasty.  I often make this dish when I'm in a pinch or just don't feel like cooking and cleaning up.  I always keep a bag of frozen stir fry veggies on hand for this very reason.  This is an honest to goodness thirty minute meal.  Not like some of the thirty minute meals I've tried that actually take me ninety minutes because I don't have a commercial kitchen and a prep cook.  This dish really only takes thirty minutes, but you don't have to sacrifice your diet or taste.  Here's the skinny:
Ingredients
1 box (13 oz) thin spaghetti broken in half
2 cups chicken cut in bite size pieces
3 cups frozen stir fry veggies (Of fresh veggies.  Carrots, peas, mushrooms, red pepper, zucchini are all good options.  Throw in a can of water chestnuts if you have 'em)
3 tablespoons canola or vegetable oil
1/4 cup sauce (teriyaki, Yoshida, soy sauce- whatever floats your boat)
2 tablespoon flax seed*
1 green onion, green part sliced
Directions
In large pot boil spaghetti noodles until al dente, about 9 minutes.  Once noodles are done, drain & rinse with cold water & set aside.  Meanwhile in large frying pan or wok heat up oil, add chicken & vegetables.  Cook stirring occasionally for about 15 minutes, or until chicken is cooked through.  Turn heat down and add noodles, sauce, flax seeds.  Stir until everything is mixed together, coated with sauce and heated through.  Add more sauce to your taste preference.  Sprinkle extra flax seeds & sliced green onion on top to make it look pretty.  Serve and enjoy!
*I use flax seed because of it's health benefits.  But sesame seeds work just as good for this recipe.

Chicken Lasagna Roll-Ups

I love lasagna, but I don't like making it.  It takes time and quite a bit of money to buy all that cheese.  This is a great alternative to traditional lasagna.  But it takes half the time & doesn't require as much cheese.  Plus, it's easy to serve & looks fancy.  Here's the DL...

Ingredients
3 cups chopped cooked chicken
1 cup Ricotta cheese
1/2 cup cottage cheese
1/2 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 cup milk
8 lasagna noodles, cooked & drained
2 1/2 cups spaghetti sauce

Directions
Preheat oven to 375 degrees.  In medium bowl combine chicken, ricotta cheese, cottage cheese, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, garlic powder, oregano, thyme, and milk.  In a 9 by 13 inch baking dish spread 1 cup of spaghetti sauce, or more until bottom of pan is coated.  Lay out lasagna noodles & pat dry with a paper towel.  Spread about 1/2 cup of the chicken & cheese mixture on each noodle.  Spread about 2 tablespoon spaghetti sauce on top of that.  Roll noodle up.

Arrange lasagna rolls seam side down on top of sauce in the baking dish.  Top each noodle with a little more sauce & sprinkle with the remaining cheese.  Cover loosely with tin foil so that foil doesn't touch the top of the rolls (you may have to tent the foil)  Bake for 20 minutes, remove foil & bake for an addition 10 minutes.  Serve & enjoy!

*This would also be good with a little spinach in them as well.  Could substitute ground beef or ground Italian sausage for the chicken.

Mama's Mac & Cheese

Let me be clear on the title of this recipe.  I do not call this Mama's Mac & Cheese because my Mother made it.  It is not titled after a person who created it, but rather the person I make it for... ME!  Generally when I make mac & cheese in my home I cater it to my youngin's.  Which means it is mild, good old fashion made with American cheese mac & cheese.  While I love typical mac & cheese, it is after all one of the matriarchs of comfort food, sometimes I want something a little richer.  I want a mac & cheese with more flavors & flare.  Enter Mama's Mac & Cheese.  I make this purely for me.  I love the richness of this dish.  I love how the flavors compliment each other.  I love that I have to go out & buy special cheese to make this scrumptious meal.  Join my on the adult mac & cheese revolution & try whipping this up.  Here's the skinny...
Ingredients
4 cups Macaroni
12 Tablespoons Butter (Salted Butter)
1 whole medium onion diced
4 slices bacon diced
1/4 cups All-purpose Flour
2 cups Whole Or 2% Milk
1/2 cups Half-and-half
Salt to taste
1/2 cups grated sharp cheddar cheese
1/2 cups grated Gruyere cheese
3/4 cups Grated Parmesan cheese
4 ounces Goat Cheese
1/3 cups panko crumbs (Japenses style bread crumbs)
1/8 cups chopped flat leaf parsley

Directions
Preheat oven to 350 degrees.
Cook macaroni to al dente. Drain, rinse with cold water and set aside.
Fry bacon until crispy. Drain on a paper towel & set aside.
Melt 4 tablespoons butter in a skillet and then sauté onions over medium-low heat for 10 to 15 minutes until golden brown & edges re a little black. Set aside.
Warm milk in microwave for a few minutes.  In a pot, melt 4 tablespoons butter.  Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute until foamy & turns light brown.  Make sure to do this step to the fullest as to cook out all the flour taste. Slowly pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low.
Add cheeses reserving ¼ cup of the parmesan and stir until melted. Add salt to taste.  Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Melt remaining 4 tablespoons of butter.  Stir in panko crumbs, remaining parmesan, parsley, onion and bacon.
Pour cheesy noodles into a baking dish and top with the panko crumb & bacon mixture.  Bake for 15 to 20 minutes or until bubbly and hot.

Cheesy Cauliflower Rotini

 I had this baby back on the old Mixing Bowl page & thought I'd better get it out here for y'all to enjoy.
I'm a big cauliflower fan.  I'm a bigger cheese fan.  So any dish that combines the two & adds in a carb I'm there.  This dish is rich and flavorful.  I also like it because it includes a veggie.  It's easy to make & requires simple ingredients.

Ingredients

1 small cauliflower head divided into florets

3 tablespoons of butter

3 tablespoons of flour

3 crushed garlic cloves

3 cups whole milk

1 cup shredded Asiago, Gruyere, or Sharp Cheddar cheese

1 cup shredded Parmesan cheese

freshly ground nutmeg

salt & pepper

4 cups uncooked tri-colored rotini

Directions

Preheat oven to 350 degrees.  Boil pasta until al dente (about half the time required for regular cooking), rinse under cool water & set aside.  Steam cauliflower florets until tender, but not mushy, about 4 minutes.  In a medium sauce pan melt butter & add in flour to create a rue.  Cook until bubbly & turns brown whisking constantly.  Meanwhile warm up milk in microwave until luk warm.  Add in garlic to the rue & stir for one minute.  Add warm milk to the rue & stir occasionally until milk becomes thick & frothy.  Add a dash of pepper & a dash of freshly ground nutmeg.  Next slowly add in the Asiago cheese & 3/4 cup of the Parmesan cheese.  Add in small bits stirring in between to make sure cheese is fully incorporated.  Add salt to taste (Don't under salt!  I usually add around a teaspoon, but it depends on what kind of cheese you use).

Reserve a cup of the cheese sauce.  Add remaining cheese sauce to noodles & stir to coat.  Pour into a baking dish.  Arrange cauliflower florets on top.  Pour reserved cheese mixture over the tops of the cauliflower & sprinkle remaining Parmesan & a bit of pepper over the entire dish.

Bake for 30 minutes or until bubble & lightly brown on top.  Enjoy!

Baked Spaghetti

One of my friends is currently moving.  Having just moved myself I was feeling her pain... big time.  I'm still unpacking boxes & mumbling under my breath "I hate moving!".  My girlfriend is moving deep into the boonies so take-out is not an option when dinner time rolls around, & there's nothing worse than cooking while you're moving.  So, to  help ease her stress, & hungry hubby & kiddos,  I've been trying to make her dinners so she doesn't have to cook.  Last week I made her a big pan of baked spaghetti & she commented on how she'd never heard of baked spaghetti, much less eaten it.  & that got me thinking, how many others out there have never heard of this wonderful dish?  It's yummy, easy, transportable, & versatile.  Great for large gatherings.  You can make it the day before (actually, it taste better if you do that).  It requires a casserole dish, which instantly means it's a comfort food.  I feel compelled to introduce the world to baked spaghetti... or at least the few of you who read this blog.  At least I've tossed the ball out of my court.  Here's the DL...
Ingredients
1 onion diced
4 garlic cloves diced
2 tablespoons butter
1 pound ground beef/elk/deer
6 cups spaghetti sauce

1 pound dry spaghetti noodles
1 cup grated Parmesan cheese
1 1/2 cups grated cheddar cheese
1 cup cottage cheese
2 tablespoons fresh chopped parsley
Directions
Heat oven to 375 degrees.  In large pot melt butter.  Add the onion & garlic & cook about 3 minutes.  Add ground beef & cook through, until there is no pink.  Add spaghetti sauce to meat mixture & cover, simmer while you make the noodles.  Break spaghetti noodles in half & cook until al dente.  Drain & rinse with cold water to prevent sticking.
To assemble place a  layer of sauce on the bottom of a 9x13 inch casserole dish.  Top with half the noodles in an even layer, coat with half of the remaining sauce.  Dollop cottage cheese on top by spoonfuls & as evenly as possible.  Sprinkle half the Parmesan & half the cheddar on top. Next put on the remaining noodles in an even layer.  Evenly pour on remaining sauce & smooth out using a rubber spatula.  Top with remaining cheese & sprinkle on parsley.
Cover with foil & cook for 30 minutes.  Remove foil & cook for another 10 minutes or until cheese is bubbly.  Serve with burnt butter bread & enjoy!

Fettuccine Alfredo

If your looking for a rich, easy to make, Italian pasta, stop your search.  You have arrived.  I remember years ago when the thought of making alfredo sauce was intimidating.  But when I actually buckled down & gave 'er a try it was all too easy.  And over the years I've discovered it's pretty hard to mess up as well.  Most dishes that are solely based on butter, cream & cheese will taste good no matter what.  Fettuccine Alfredo goes well as a side with so many main courses, yet is hearty enough to be a main course in itself.  Ingredients are minimal & cook time is fast.  This makes a great after-thought dinner.  My two tips are:  1) Buy a decent Parmesan cheese, it makes a difference. 2) Don't step away from the sauce while making it.  It cooks quickly & you don't want to scorch it.  So keep that whisk in hand & stand by the stove.  Here's the low-down...
Ingredients
1/2 cup (1 stick) butter
3 garlic cloves, finely minced or crushed
1 pint heavy cream
1/3 cup chopped flat leaf parsley (optional)
1 cup Parmesan cheese, plus a little extra for topping
16 ounces dry fettuccine noodles
Directions
While making sauce cook fettuccine noodles to al dente (if noodles get done before the sauce strain & rinse with cold water or toss with olive oil & set aside).
In medium size sauce pan melt butter over medium heat.  Add garlic & cook for 2-3 minutes or until butter begins to bubble.  Slowly whisk in cream & cook whisking constantly until cream is warmed through & becomes thick.  A bit at a time add the cup of Parmesan cheese & whisk until cheese it melted throughout.  Stir in 1/4 cup parsley.  Pour sauce over noodles & toss until coated.  Top with remaining parsley & sprinkle with Parmesan cheese.  Serve immediately.  Enjoy! 

Grandma's Stroganoff

There are three foods that I will forever associate with my Grandma Wilma (there's a name that's hard to pass on to your children.  We used her middle name Rose instead for our oldest Maddie-Rose.  Maddie-Wilma just didn't have the same ring).  They are homemade Mac & Cheese, Vegatable Beef Soup (which I called Grandma Soup & only later in life realized that it had an official name & was made by other people in the world) & my favorite of her's, Beef Stroganoff.

 This is comfort food at its finest.  My Grandma's stroganoff had a bit of a twist that was uniquely hers.  For one, she used ground beef instead of strips of steak.  Secondly, she always threw in a secret ingredient...

... for great tasting stroganoff you've got to put in a can of diced tomatoes (okay, so maybe it's not that secret of an ingredient).  It takes the flavor to a whole new level.  Don't be shy, throw those tomatoes in!  This dish is hearty, flavorful, & appeases to youngin's as well.  My last bonus I'll give you for this dish is that is easy & quick to make.  Serve it with some salad or green beans & you'll have a completely down home & yummy meal that everyone will enjoy.  Here it is, straight from my Grandma's recipe box...
Ingredients
1 lb. ground beef/elk/deer
2 tablespoons butter
1/2 lb. mushrooms, washed & sliced
1 medium onion, minced
1 1/2 cups beef broth
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon salt
1 can diced tomatoes
3 tablespoons flour
1 cup sour cream
16 ounces Rotini noodles
Directions
In large skillet melt butter.  Add onions & mushrooms, cook for 3 minutes.  Add ground beef & cook until meat is cooked through.  Reserving 1/3 cup of the broth stir in remaining broth, ketchup, garlic, salt & tomatoes.  Cover & simmer for 15 minutes.
Meanwhile cook noodles until al dente.  Blend reserved broth & flour.  Stir flour mixture into meat mixture & heat to boiling stirring constantly.  Reduce heat & stir in sour cream.  Cook until heated through.  Pour over noodles & serve immediately.  Enjoy!

*Some folks are extremely adverse to mushrooms.  I wouldn't suggest it, but if you must omit them I think this dish would still be wonderful.

Mac & Cheese: Kid Style

I love homemade mac & cheese.  My Grandma use to make it all the time for me & I would gobble it up!  Poor kids these days don't know that mac & cheese doesn't always come from a box, & they're really missing out.  Homemade mac & cheese is one of the all time comfort foods.  I have many variations of mac & cheese, but they generally appease to adults.  So I had to come up with a kid friendly version for my little ones.  I'll share the rich & flavorful adult mac & cheeses at a later date.  But for now here is one that little tummies will enjoy (& big tummies too)...
Ingredients
4 cups dry macaroni
1/4 cup butter
1/4 cup flour
2 cups whole milk
1/2 cup half & half or cream
1 cup American cheese (the real stuff, not the singles wrapped in plastic- that won't work)
3/4 cup cheddar
1/4 Parmesan
1 tsp salt (plus maybe some more to taste)
Directions
Preheat oven to 350 degrees.  Cook macaroni until al dente, about 5 minutes (until it's barely soft).  You want it to have some firmness because it will cook more in the oven.  Rinse throughly in cold water & set aside.
Warm up your milk & half & half in the microwave for about 1 1/2 minutes or until milk is luke warm.
In medium pot melt butter over medium-low heat.  Sprinkle in flour & whisk together constantly for 5 minutes.      This is your rue & the important thing about rue is to let it cook enough that the flour taste gets out, but not let it burn.  So keep your eye on it & stir.  The rue will get bubbly & frothy & turn brown- perfect.  Slowly pour in mild & whisk it together.  Whisk often until it becomes thick.
Reduce heat to low.  At a 1/2 cup at a time add in the cheeses.  Whisk until incorporated between each addition.  Add in the salt.  Now taste it, if it's a little blah add a pinch of salt & taste.  Keep doing this until it taste good & you want to drink up the cheese sauce.
Mix the macaroni & cheese sauce together until every noodle is coated.  Pour into a 9 x 13 pan or any other baking dish.  If desired sprinkle the top with a little bit of cheese.  Bake for 20 minutes, or until bubbly (but not too long, you don't want it to dry out).  Serve to little ones in big bowls.

*If you're in a hurry cook macaroni for the full time (about 8 minutes) until it is tender.  Mix the cheese sauce & macaroni together & serve immediately.