Mac & Cheese

~There are essentially two types of macaroni and cheese; the right way, and the Kraft way. This was another dish which I disdained in my youth, until I had the real stuff.  However, I can understand why younger children (and some husbands) might enjoy small pasta pieces immersed with the soothing, creamy textures of Velveeta.  That is not what I make. I prefer the mature flavors of aged cheese and a buttery, crunchy topping. Essentially any mixture of cheeses can be used. The key is to introduce a bolder flavor, such as sharp Cheddar or smoked Gouda, to give the dish a bit of body. Most recipes call for panko topping. For some odd reason, I could not locate any in my pantry. However, I did have loads of fresh croutons so into the food processor they went and- viola, breadcrumbs. For the shredded cheese topping at the end, I left it open. If you are like me, you will invariably have a variety of shredded cheeses leftover from spaghetti nights or taco night. For this particular recipe, I used a mix of medium Cheddar, Colby Jack, and Cotija. Most any sort of soft, melty cheese will do.

Special Equipment:

   2qt or 3qt baking dish

   grater

Ingredients:

½ lb sharp Cheddar- grated

½ lb Jarlsberg- grated

3 tbsp Romano- grated

1 ½ cup shredded cheese (your pick)

1 cup breadcrumbs or panko

1 large egg

3 cups milk

1 ½ lb al dente cooked pasta

2x 4 tbsp butter

2 tbsp flour or tapioca starch

1 bay leaf

¼ tsp nutmeg

¼ tsp fresh ground pepper

salt (if needed)

Directions:

1. Preheat oven to 375 degrees. Butter baking pan and set aside.
2. In a large pan, melt 4 tbsp butter on medium low heat. Whisk in flour to ensure there are no clumps. Add milk and bay leaf. Add egg and continue whisking slowly to blend.
3. Reduce heat to low. Slowly add a small handful of grated cheeses at a time. Add more after the last batch melts and continue slowly whisking. Add nutmeg and fresh ground pepper. Taste and add salt if necessary. Depending on the variety of cheese, additional salt may not be necessary.
4. Fold in pasta and mix thoroughly. Pour into baking pan and set aside.
5. In a separate pan, melt remaining 4 tbsp butter on medium low heat. Add breadcrumbs to toast. Remove from heat and set aside.
6. Spread shredded cheese evenly on top of pasta. Spread breadcrumbs evenly on top.
7. Bake for 20-25min.