The Real Macaroni and Cheese

Many could agree that Mac n' Cheese was my favorite food as a child. It may not be any more, but it's still a great comfort food. This recipe is nothing like that stuff in the box. It's real, fresh cheese topped with a crunchy bread crumb topping- the works. Once you try it, you won't want to go back. The next time you have a craving for that creamy, cheesy goodness, try out the recipe below. 

1, 16oz. box shell or elbow macaroni pasta

Cheese Sauce: 

4 tbs. unsalted butter 

3 tbs. all purpose flour 

2 1/2 c. milk 

3 c. shredded sharp cheddar cheese 

1/4 c. fresh grated parmesan cheese 

1 tsp. salt 

fresh ground black pepper to taste 

1/2 c. pasta water 

Bread Crumb Topping:  

1 tbs. unsalted butter, melted 

3/4 c. panko bread crumbs 

1/3 c. shredded cheddar cheese 

2 tbs. fresh grated parmesan cheese 

• Preheat oven to 375 and grease a large baking pan with cooking spray. 
• In a large skillet, melt butter over medium heat. 
• Add flour and whisk to combine. Cook 2-3 minutes stirring occasionally. 
• Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions (don't forget to reserve 1/2 c. pasta water) and drain. 
• Add milk to flour in skillet and whisk to incorporate. Increase heat to high. 
• Bring milk mixture to a boil. Reduce heat to low. 
• Add cheeses and salt and pepper to taste. Whisk to combine until smooth. 
• Toss cheese sauce with pasta to coat. Pour into an even layer in a baking pan. 
• For bread crumb topping, pulse shredded cheddar cheese in a food processor until crumbly. 
• In a small bowl, stir together crumbled cheddar, parmesan, panko crumbs and melted butter. 
• Pour crumb mixture over top of macaroni and bake 20-25 minutes or until crumbs are lightly browned and cheese is bubbly. 

(Adapted from August 2007 edition of Gourmet magazine.)