Rainy Day Mac and Cheese

[mos]

This is a rather quick recipe (feel free to substitute whatever cheese that you have on hand.

I always keep Parmesan and cheddar on hand to use for whatever strikes my fancy) when you need comfort food for a miserable day so I call it —
Rainy Day Mac and Cheese
1/4 cup unsalted butter
3 tbs all-purpose flour
3 1/2 cups milk
1/2 tsp salt
1/3 cup grated Parmesan cheese
pinch of nutmeg
pinch of cayenne
8-oz dry elbow macaroni
8-oz sharp Cheddar cheese, shredded
For the topping:
1 1/2 tbs melted butter
1/2 cup dry breadcrumbs
In a saucepan, melt the butter over medium heat.

Add the flour and cook, stirring, for 3 minutes to make a roux. Slowly whisk the milk into roux. Add the salt, Parmesan cheese, nutmeg, and cayenne.

Bring to a simmer, stirring often, and cook for 5 minutes. Remove from heat and reserve.
Cook macaroni in salted water, according to the package directions, and drain well. Transfer to a large mixing bowl.

Pour in the sauce, add most of the cheese (save about 2/3 cup for the topping), and fold with a spatula to combine. Transfer into a lightly buttered 13 x 9 casserole dish.
Top with the remaining cheese. Mix the breadcrumbs and the butter, and spread evenly over the top of the macaroni and cheese.

Bake at 400 degrees F for 20-25 minutes, or until the top is browned and crusty.

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