Hannah's Mac & Cheese

I made this dish for the first time ten years ago for my daughter's 1st Birthday (she will be 10 in a week...yikes!)  I usually lure my sister (who is a vegetarian) to all of our family gatherings, with promises of this dish. 

For me, this mac and cheese dish is the epitome of comfort food...tender little elbows pasta...snuggled with warm, gooey cheeses, nestled under a light blanket of toasted buttery bread crumbs............(sorry, I drifted away for a minute...okay, I'm back!)

Here's what you'll need...

1 lb extra sharp cheddar cheese, shredded
1 lb american cheese, grated
1 box of casserole elbows
1 1/2 sticks of butter
1 1/2 C seasoned breadcrumbs
4 TBSP flour
2 C milk
2 tsp. dry mustard
splash of worcestershire
Garlic powder
Onion powder
Parsley

Preheat oven to 375 degrees.  Cook elbows according to package directions.  Meanwhile, melt 1 stick of butter in a large heavy saucepan (med-low.)  Slowly whisk in flour, blending well, followed by the milk, keeping sauce smooth as it cooks.  Bring slowly to a boiling point.

This is where the arm workout comes in (oh, I didn't tell you that??).  Slowly add the cheese, a little at a time, whisking constantly over low heat until the cheese is melted.  Continue to whisk for 2 minutes.  Stir in worcestershire, mustard, dash of S&P.  Drain elbows and pour into buttered casserole dish.  Add the cheese sauce and mix well. 

Melt the remaining 1/2 stick of butter and mix with breadcrumbs.  Sprinkle bread crumbs over the macaroni and cheese.  Sprinkle with remaining seasonings. 

Baked, uncovered, 30 minutes, until the breadcrumbs are browned. 

Serve immediately.  Enjoy!