Trying something new: Happy birthday to me (part 2), Mac n Cheese and Orange & Avocado Salad

The recipe that started my rich and down-home birthday dinner was macaroni and cheese. I LOVE macaroni and cheese. Baked custard-based mac 'n cheese, boxed mix mac 'n cheese, stove-top cheese sauce mac 'n cheese, doesn't matter, I love it all. Since creamy, gooey comforting mac 'n cheese isn't really on my 1500 calories-a-day health plan, it's perfect for my birthday indulgence.

Homemade Macaroni and Cheese
INGREDIENTS

3 cups of shredded cheese, any variety you like
(I used Gruyere, Fontina, and Cheddar)
3 T butter
3 T Flour
2 1/2 cups of whole milk
1 t Dijon mustard
1 t garlic powder
1/2 t nutmeg
Dash of cayenne pepper
Salt and pepper to taste
6 oz whole wheat pasta

1) Preheat the oven to 375 degrees. Set aside one cup of the shredded cheese. In one pot, heat the milk over medium low heat. In another pot, melt the butter over medium heat. When the butter is melted, add the flour, whisking constantly for one minute.

2) Add the milk all at once, whisking constantly. Bring to a boil stirring continuously until the milk thickens.
3) Meanwhile cook the pasta according to the directions on the package.
4) Once the milk is thick, turn off the heat and add the remaining ingredients and the 2 cups of cheese. Stir well until completely mixed.
5) When the pasta is cooked and drained, add it to the cheese sauce.

6) Spray an 8x8 baking dish with non-stick spray. Pour he pasta and cheese sauce into the baking dish. Sprinkle the remaining 1 cup of shredded cheese on top.
7) Bake in the 375 degree oven for 20 minutes or until bubbly and light brown.