Mmmm...Monday: The Ultimate Mac & Cheese

This mac & cheese recipe (courtesy of Ainsley Harriott) is so delicious, you'll never want to go back to the regular old boxed stuff...unless you're in a hurry.

Ingredients:
• 1 lb. noodles (if you prefer a more saucy mac & cheese use 12 oz)
• 6 T butter
• 1/4 c + 2 T flour
• 4 c milk, warmed
• 1 1/2 tsp dry mustard
• 1/8 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 3 c shredded cheddar cheese
• 1 1/3 c (4 oz) freshly grated parmesan cheese, divided (you can use the bottled stuff or even another cheese like mozzarella, depending on what flavor you prefer)
• 1 c fresh bread crumbs (this was about 2 pieces of bread for me...or you can use the store bought kind)

Directions:
Preheat oven to 350°.  Spray a 9x13 pan with cooking spray.  Cook and drain noodles.  In a large saucepan melt butter, whisk in flour, and cook for 3 minutes.  Whisk in milk; continue whisking till boiling then add mustard, salt & peppers.  Reduce heat & simmer for 2 minutes.  Stir in noodles, cheddar, and 1 c parmesan.  (You may want to do this in a big bowl if your saucepan isn't big enough.)  Pour noodle mixture into 9x13 pan.  In a small bowl stir together bread crumbs & remaining parmesan cheese.  Spread over noodles.  (For a more crunchy topping dot top with 1 T butter.)  Bake for 25-30 minutes or until golden brown & bubbly. 

A little note: it's helpful to combine all the spices in a small bowl before the sauce comes to a boil...that way you can add them all at once so your sauce won't boil over while you're trying to measure out all the spices.