This is how we make mac and cheese on the farm!

Sauce

* 2 tablespoons unsalted butter (plenty of salt in the cheese)
* 3 tablespoons all-purpose flour
* 1-1/2 cups whole raw milk {preferably from Jersey cows!}
* 1 cup Fortsonia, grated
* 1/2 cup Harmony Encore, torn into small pieces
* 1/2 teaspoon coarse salt
* 1/8 teaspoon chili powder
* 1/8 teaspoon garlic powder

Pasta

* 3-4 cups elbow pasta
* 1/4 cup Fortsonia cheese, grated
* 1/4 cup Harmony Encore cheese, grated
* 1/8 teaspoon chili powder
* Fresh grated nutmeg to taste
* Fresh parsley

Instructions

Sauce

1. Melt butter in a heavy-bottomed saucepan over medium heat. Whisk in flour and continue whisking and cook for a couple of minutes.
2. Slowly add raw milk and whisk constantly. Cook until sauce thickens, stirring frequently. It will take 8-10 minutes.
3. Remove from heat.
4. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Pasta

1. Cook elbow macaroni according to package directions.
2. Drain well; put pasta back in pot.
3. Add sauce to pasta in pot and mix thoroughly.
4. Grate fresh nutmeg to taste in pot and mix together. 
5. Reach out your window; snip some fresh parsley and add to the pasta before gently mixing one last time.
6. Eat slowly, savor life and realize how good you have it! Enjoy!