The ingredients go in in that order. Melt the butter, soften the onion (about 7 minutes), add the garlic followed by the flour 1 minute later. Mix well allowing the roux to cook 4-5 minutes. Whisk in the milk and bring to a simmer stirring often. You will notice the bechamel thicken as it comes to a simmer. Remove from heat and let cool about 5 minutes, then add the cheese and stir to combine/melt.

For the tomato basil one, add 1 28oz can of strained diced tomatoes and a bunch of basil to a baking dish. Mix in the sauce and lastly a pound of pasta. Drizzle with balsamic syrup (balsamic and sugar reduced to a syrup) Bake at 425 for about 45 minutes until bubbly, browned, and delicious.

The bacon-blue variety was a pound of cooked ground beef and a pound cooked bacon mixed into the sauce, followed by the pound of pasta. I mixed in about a handful of blue cheese, then added a bunch to the top. Add more or less based on your blue cheese preference and the strength of the particular one you buy. This one also bakes at 425 for about 45 minutes, until it is browned up on top and bubbling on the sides.

To recap - 1 pound pasta, one pound beef, one pound bacon, 1.5 pounds cheese plus more blue cheese for good measure. And not one of us had a heart attack! If you are looking for me this morning, I'm somewhere jogging and eating lettuce.