sort of!
Cooking: not my favorite thing, but hey we've got to eat and someones got to do it. When Terry is in town I am totally hands off, but when he's gone its all me – all the time. Here's a favorite at our house that I shared last week with my new friend Sarah and thought that you might like too. This is one of the only things that all 4 of my kids will eat without at least 1 of them turning their nose up at.
Start with 2 sauce pans, one is to boil water and cook the noodles in the other is to make your rue (cheese sauce) in.
While your water comes to a boil and your noodles cook (TIP: instead of putting a dollup of butter in your boiling water, to help the noodles stay stick free, add a dash of salt)
combine
2T butter
2T flour
wisk until melted and combined add
2C milk
1tsp salt
1/2 tsp pepper
More or less s and p to taste
stir until it comes to a boil. It's my understanding that as soon as it comes to a boil that's as thick as it'll get so you can turn it off
add 2 C cheddar
drain the water from the noodles and combine into a baking dish. You can use any size from 8×8 – 9×12.
Now, it's time for the secret ingredient, the one that takes this mac and cheese from good to great…
crush roughly 1 cup of cheese-it's, sprinkle them across the top, and then finish with a bit more grated cheese.
This is serious business and because it's working with cheese-its I can always count on help!
Yum, Yum!
Terry makes a much more gourmet version with fancy cheeses. Maybe one day he'll share 
-C
