Laaaazy Sunday

Its been a while since I posted a recipe...Sorry Melissa!

On this rainy sunday I needed to make something fattening, easy, warm and cozy...Mac and Cheese was the perfect fit

I completely borrowed the base of this from Sara Molton but then modified it a lil based on my cabinet inventory. Also, the baked top is key for me when it comes to home made mac and cheese.

Ingredients:

• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 quart heated Whole milk...I used skim and it worked fine
• 1 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 pound elbow macaroni (Penne works too)
• 1 teaspoon salt 8 ounces assorted cheeses (cheddar, Monterey Jack and Swiss)

Topping:

• 1/4 cup breadcrumbs
• 2 Tbs cheese (Same as above)
• 1 Tsp parmesan
• 1 Tbs Chopped Parsley
• 1/4 Tsp black pepper

Preheat oven to 350, grease caserole dish with cooking spray

Boil Salted water for Pasta

Melt the butter over moderate heat in a medium saucepan. Add the flour and cook, whisking, for 5 minutes. Add the milk, whisking, bring to a boil and simmer 5 minutes. Whisk in the mustard, Worcestershire, Tabasco and salt. Add the cheese and heat over low heat, stirring, until the cheese is melted. Keep warm at a slow simmer.

Add the macaroni to the boiling water and cook till al dente. Drain, return to the pot and add the cheese sauce. Stir well, and pour into caserole dish.

Mix topping ingredients and sprinkle on top of Mac&Cheese.
Bake till golden brown and bubbling...about 20 mins.

You can broil for a few mins if you prefere a crispy top, keep an eye on it