by Pat Gray

Created on: September 19, 2008

It saddens me that the majority of my nieces and nephews prefer packaged macaroni and cheese, and will never know the joy of aroma on a cold Friday night of the homemade version. Or the joy of stealing cold mac and cheese from the fridge until the leftovers disappear.

Per person:

1/2 pound dry elbow macaroni
1/2 cup each, shredded:
- sharp cheddar cheese
- mozzarella (preferably full-fat)

- colby/jack
- grated REAL parmesan cheese (don't use "dried sick" as my friend calls it, reserve half for topping)
1/4 milk
1 tablespoon flour
1/4 cup bread crumbs for topping

To taste:

salt
pepper
mustard (about a teaspoon per person)

In a large pot, cook the macaroni per package directions so it is still "al dente" - drain and rinse with cold water (to keep it from cooking further).

Pre-heat oven to 350F.

Lightly oil/grease a glass baking dish or two, depending on how many people you are feeding (glass is best because the brown cheese comes off easier).

Mix the bread crumbs and half the parmesan cheese in a separate bowl.

Mix the cooked macaroni, cheese, milk, flour, salt, pepper and mustard to taste. Make sure the flour distributed evenly.

Sprinkle the bread crumb/parmesan mixture on top.

Bake for 30 to 40 minutes in the center of the oven - cover with a foil tent if you don't like your cheesy baked dishes too browneed.

If you like a brown top on your mac and cheese, move the dish to the top rack and cook for another 10 to 15 minutes - keep an eye on it so it doesn't brown beyond your preference. I use the broiler to get a nice brown crust.

Serve with salad, corn muffins, and/or a couple of favorite vegetable dishes.

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