Mac and Cheese

Fun fact: I really hate Kraft Mac ‘n Cheese. Everybody loves it and I think it’s so gross. That being said, homemade mac and cheese is possibly one of my favorite foods. I love to make this crowd pleaser and it's an easy one to make in bulk. You can use whatever cheeses or style of pasta you prefer. I love it just like this. Ok now I’m hungry!

2 TBSP butter

2 TBSP all purpose flour

2 cups milk, preferably whole milk

Salt and pepper

2 cups shredded sharp cheddar cheese, preferably Tillamook

1 cup shredded fontina cheese

1 box Cellentani, or corkscrew pasta

2 slices sourdough bread, crusts removed

1 TBSP butter, melted

¼ cup grated parmesan cheese

Preheat oven to 350 degrees.

In a large pot, boil salted water, and cook pasta al dente.  Drain pasta and set aside.

Return the pot to the stove and over medium heat, melt butter with flour, stirring vigorously until it is a thick paste.  Add milk and continue to stir for a few minutes, until thick.  You have made a classic roux!  Remove from heat and stir in the cheeses, and salt and pepper.  Add the cooked pasta to the cheese mixture and stir all together.  Pour into a deep casserole pan.

In a small food processor, process the sourdough bread until it is in crumbs.  Mix bread crumbs with melted butter and parmesan cheese and sprinkle over the top of the casserole.

Bake for 30 minutes, or until top is golden brown.