Baked Macaroni and Cheese

This is my favorite baked macaroni and cheese recipe.  I was always searching for one that remained creamy after baking, without getting dried out.  This one fits the bill and is pretty easy.  The original recipe calls for diced mozzarella to be added.  I've made it this way and it was delicious.  One time I had gouda in my fridge and used that.  It was even better.  Really, you can use any cheese you have.

Baked Macaroni & Cheese from The Illustrated Kitchen Bible

1 1b. of elbow macaroni

6 tbsp. butter

1 cup of Italian bread crumbs

1/4 cup flour

1 tsp. dry mustard

pinch of ground nutmeg

1 3/4 cup 2% milk, warmed

2 cups shredded sharp Cheddar cheese

1/2 cup mozzarella or gouda cheese, diced

1/2 cup grated Parmesan or Pecorino Romano cheese

Preheat oven to 400.

Boil a large pot of lightly salted water.  Cook the macaroni for 2 minutes less than the package instructions.  Drain and set aside.

Melt 2 tbsp. butter and add to the breadcrumbs.  Stir together and set aside. 

Melt 4 tbsp. butter in a large saucepan over medium heat.  Whisk in the flour and cook for 30 seconds.  Stir in the mustard and nutmeg.  Remove the pan from heat and slowly whisk in the warm milk.  Return the pan to the heat and simmer, whisking almost continuously.  Cook for 3 minutes.  Remove from heat and stir in Cheddar Cheese.  Stir in the macaroni and diced cheese.  Transfer to a 9x13 baking dish coated with cooking spray. 

Mix the breadcrimbs and grated Parmesan cheese together.  Sprinkle on top of the macaroni, spreading evenly.  Lightly spray the top with cooking spray.

Bake for 25 minutes, or until heated through and the top is golden brown.  

****To make Buffalo Chicken Casserole:  Mix in 2 large chicken breasts, cooked and diced and 1/3 cup hot sauce, such as Frank's Red Hot