Baked Macaroni and Cheese w/Sauce Bechamel

This is a fantastic main dish w/a nice salad. Beware though when serving it that way, people love it and will eat a lot! Don't hesitate to double the recipe(especially since it takes a fair amount of time to put together) as it makes great leftovers and freezes well. I used to triple the recipe for team dinners at our house. You will have to increase the cooking time if you double or triple the batch. Just watch for a good amount of bubbling. Don't go too long or gets dry. Feel free to experiment with different cheeses. I do love the Fontina called for in the recipe, but have used Gouda, Swiss, etc. along with the Parmesan. Mozzarella was too bland for me. Also be aware that is not a particularly creamy/saucy mac and cheese. If you want it that way, I suggest making a larger batch of the Bechamel sauce (on the second page of the attached recipe) and adding more to the casserole.