Baked Mac and Cheese

But no ordinary mac and cheese. This one is yummy with a crunchy bread crumb and cheese top. Now, before I post the recipe I know #90 in my 100 things list says I am a horrible cook. I am, but I know how to follow a recipe, and this is from my lovely, (very good cook) friend Sarah. She made up a huge casserole dish of this for her daughter's 5th birthday party and added pureed cauliflower to the sauce. Nobody could tell, not even me and all the kids gobbled it up.

This recipe makes enough for a 9x13 casserole dish, or 8-10 servings. I cut it in half and have enough for lunch the next day.

4 tbls butter

4 tbls flour

2 cups milk, or half and half

3/4 tsp salt

1/4 tsp pepper

1 tsp nutmeg

2 cups cheddar or colby cheese, grated

2 cups grated parmesan

1 cup mozzarella or gruyere cheese, reserve 1/4 cup of mixed cheese

1 lb elbow noodles, cooked al dente

1/4 cup italian style bread crumbs

Preheat oven to 350 F. Melt butter in a sucepan. Add flour. Stir together until smooth and there is no lumps. Add milk slowly. Cook until thickened, stirring frequently about 5-7 minutes. Remove from heat. Add seasonings to sauce and then add cheeses. Stir until sauce is smooth and combined. Grease casserole dish with butter. Stir your bechamel (cheese sauce) sauce into the noodles. Pour into casserole dish. Place 1/4 cup of cheese on top, and sprinkle the bread crumbs over top. Bake 30-45 minutes until bubbly and brown. Let stand 5-10 minutes.