Mac & Cheese

This is an old-school mac & cheese recipe.  When I don't have time/energy/bread to make the bread crumbs, I use panko bread crumbs for the top.  Definitely not diet friendly, this one is all about portion control.  The cheese sauce is a basic bechamel with cheese added.  Serve with a green salad or veggie.

INGREDIENTS
1/2 lb macaroni, cooked (I use cellentani, because I'm fancy, ha)
2 cups cheese sauce (see below)
1/2 cup grated sharp cheddar cheese
1/2 cup fresh buttered bread crumbs


Preheat the oven to 375 degrees. Butter a 1.5 quart casserole dish (or something cuter). Put the cooked macaroni in the casserole, pour the cheese sauce over it, mix gently. Sprinkle the grated cheese over the top and spread the crumbs over the cheese.  Bake, uncovered, until the top is golden and the sauce is bubbling.


CHEESE SAUCE
2T butter
2T flour
1 1/4 cups milk (heated if you're not a bechamel expert)
sea salt
freshly ground pepper
1 cup grated sharp cheddar cheese
pinch of cayenne pepper


Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about two minutes.  Add the milk, continuing to stir until the sauce thickens.  Bring to a boil. Add grated cheese, cayenne pepper, salt and pepper (to taste), lower the heat and cook, stirring for 2-3 minutes.  Remove from heat.