Mac n' Cheese

If you've only had boxed mac n' cheese, get ready to have a gastronomical epiphany. I can't take credit for this one because it's from a Williams-Sonoma cookbook. It's really easy to make. Shredding the cheese is probably the hardest step. Don't try to use skim milk or low fat cheese because it will taste awful if you do. It's fattening but this obviously isn't something to be eaten everyday. If you serve this with a light salad you'll have a really outstanding vegetarian dinner.

1lb elbow macaroni

6 T butter (unsalted) plus extra for greasing

1/4 C all-purpose flour

3 C whole milk (heated to simmering)

1/2lb extra-sharp cheddar (make sure to use extra-sharp or it isn't as good), shredded

1/2lb monterey jack (I use pepper jack), shredded

1 tsp. kosher salt
3/4 C panko or fresh bread crumbs made in food processor or blender using 1in pieces of French or Italian bread

1 tsp. hot sauce (optional)

Boil the macaroni in salted water for about 6 mins. It will be quite al dente (it cooks more in the oven). Drain.

Melt 4 T butter in a pot (use the same as macaroni if you want) and whisk in the flour over low heat. Let it cook for 2 minutes then add heat milk. Raise the heat to medium, then add cheeses and mix. Turn off heat. Season with salt. Add some hot sauce if you like.

Melt 2 T butter in a small pan (or microwave). Put mac n' cheese mix in a lightly buttered 2.5 qt baking dish. Sprinkle bread crumbs over m n' c. Drizzle butter over bread crumbs. Bake until bubbly and top is browned a little, about 40 mins.