Baked Fusilli in Cheese Sauce

Old Mother Hubbard's cupboards are bare.  I need to get a menu together so I can go grocery shopping, but I just haven't done it yet.  So I scrounged for dinner again tonight.

I'm not gonna lie, drive-thru sounded a heck of a lot easier, but I feel guilty anytime I don't cook, unless there's a good reason.  Plus, I want our kids to know that take-out or drive-thru is a treat, not the norm.

You like the fancy made-up title?  This is Betty Crocker macaroni and cheese.  But I didn't have macaroni noodles.  And I used up the small chunks from the cheese drawer instead of sharp cheddar.  And I'm out of white flour, so I used whole wheat.  See, bare.

I always use this recipe as a base when I make mac n' cheese.  

You can tell by lookin' at the page.

My recipe calls for worcestershire and dry mustard - I know some Betty Crocker cookbooks don't.  I like it in there.  I also like to grate in some yellow onion and garlic when I'm melting the butter.  Other than that, it's your basic butter, flour, milk, base.  Add the cheese you like and there's dinner.

I used fusilli pasta.

A combo of cheddar and cotija.

Mixed everybody together and put it in a baking dish.

Then I sprinkled some grated asiago on top.

Baked it at 350 till it was bubbly and hot.

We had warm rolls with butter and jelly and watermelon alongside.

Here's dinner on my plate:

I ate waaaaay too much pasta. 
Now I must go be one with the couch.