After a few days of that, John and I both wanted something a little bit more than just plain old soup.  When I think of warm comforting things to heat my belly and warm my cold when I'm sick, macaroni and cheese is one of those delicious and enticing options.  But, my mom's famous mac and cheese, while terribly delicious, is just too much cooking to do when you're sick.  On the stove, on the stove, in a casserole dish, baking, and finally eating.

This stovetop mac and cheese will take you 30 minutes, or less, and require very little work.  Really!  It's the perfect thing to warm you up at any time but especially when you're sick.  A few days after I made this, I got an email that just dovetailed so nicely.  It was about being #NYTough when you have the cold or flu with Vicks and Puffs tissues.  Two things that we don't live without in our house!  Therefore, it made total sense that when I was sharing this get-well recipe, I would tie this in and have a giveaway while I'm at it!  Who doesn't like to keep these types of cold products stocked up in the house this time of year?!

What can you win?  P&G is working with me to give away a $50 AMEX gift card plus Vicks coupons and boxes of Puffs!

It's extremely easy to enter!  All you have to do is tweet about #ColdandFlu #NYTough and add my twitter handle @growingfoodie.  At the end of this week (March 5th at midnight), I will choose the winner using random.org from all of the eligible tweets!
3-Cheese Stovetop Mac & Cheese
Serves:  6
1 pound medium shell pasta
3 tablespoons butter
1/2 cup flour
1 teaspoon mustard powder
2 cups milk
1 1/2 cups sharp cheddar cheese, grated
1/2 cup asiago cheese, grated
1/2 cup parmesan cheese, grated
1 teaspoon salt
2 teaspoons freshly cracked black pepper

Cook the pasta according to package directions and drain reserving 1/4 cup of pasta water.  In a large dutch oven, melt butter over medium heat.  Add flour and mustard powder and cook 1-2 minutes until flour is lightly golden brown.  Slowly add the milk, whisking until the milk is fully incorporated.  Cook 2-3 minutes until the mixture starts to thicken.  Turn the heat to low and slowly add the cheeses, stirring constantly to incorporate.  Once the sauce is an even consistency nnd all the cheese is added, add the salt, pepper, and pasta, tossing to evenly incorporate.  Serve immediately.