Kendal's Mac & Cheese

 Mac and Cheese
8- tablespoons spoon Flour
1- stick Butter
8 cups of Milk
2pounds extra sharp cheddar
1 or 2 of pepper jack (to taste
1 lbs Colby
1 to 2 pounds Cheddar
1 lb Vermont white
2- 3 pounds of macaroni
Salt (my daughter likes the pink Himalayan one but any salt works) to taste

Make a white roux - 1 butter to 1 part flour. Put the stick of butter in a large stock pot. Allow it to melt and lightly brown. Slowly add flour stir as you go make sure there are no lumps. (don’t burn it you have to pay attention it’s easy to burn if you burn it you have to start over because that taste don’t go away) Boil noodles while making the roux ( the noodle water needs salt should taste like ocean water any salt is fine for this)
Next once your roux is at the right consistency, (this takes me about 20 minutes), slowly add milk stirring to incorporate one cup at a time. DO NOT BOIL ever . Keep mixture warm then slowly add the cheese constantly stirring the entire time. Drain noodles do not rinse and place them in the backing dish.
Taste the sauce if it needs salt add a little bit but remember the cheese has salt so you don’t need a lot.
Once the mixture reaches heavenly cheesy soups status. Pour all of the soup sauce over the noodles. Sir the sauce to make sure teach elbow has the proper amount of cheese sauce. Take large chunks of cheese and place it throughout the soupy noodle mixture. Bake until edges get crisp and delicious looking.