Mac & Cheese My Way

Even though it's summer and most of my meals are on the lighter side, there are still some rainy and gloomy days when I really crave some comfort food. This week, my macaroni and cheese did the trick. I realize that nothing is easier than the boxed stuff, but this is pretty close. This is my mom's recipe and I promise she knows what she's doing in the kitchen.

I also ate my macaroni out of this fun Anthropologie mug. So much more fun than a standard bowl!

What you'll need... 
1 box of pasta (cavatappi or elbow)
4 cups of milk
1 stick sharp cheddar (Cracker Barrel red label)
1 stick white cheddar (Cracker Barrel green label)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon pepper
1/4 cup bread crumbs

What to do...
Preheat oven to 350 degrees
Cook macaroni until almost done, but still firm
Shred cheeses, combine the two kinds and set aside 1 cup
While pasta is cooking, melt butter in pan. Add flour and stir a few minutes. Add milk, stirring until lumps are gone and milk is heated through. Add pepper to taste. Add shredded cheeses and stir until melted.  Pour over cooked pasta and add to casserole dish (9x13)
Top with remaining cheeses and bread crumbs
Cover tightly and bake 20 minutes, or until bubbly. Remove foil and return to oven for 5 additional minutes to brown top.