Macaroni and Cheese

So good! Even better if you add a bag of peas and a couple cups of diced ham (find it in the deli aisle), though Alex prefers it plain. I usually double the recipe, and when I'm mixing together all the different parts, I divide it in half. I add the peas and ham to one half and leave the other half plain. Sometimes I make it in two different pans. Other times, I just put the ham/pea variety on one side of the pan and the plain on the other.

6 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
4 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/2 cups freshly grated Parmesan cheese (about 4 ounces)
1/2 cup fresh bread crumbs

In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes.

Add milk in a stream, whisking, and bring to a boil, whisking.

Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well.

In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan.

In a small bowl stir together bread crumbs and remaining 1/2 cup Parmesan.

Freeze at this point: Line 2 9x9 baking dishes with foil, with extra hanging over edges. Transfer macaroni to dishes and sprinkle with breadcrumb mixture. Fold foil over the macaroni. Freeze. Once frozen, remove from dish and wrap in another layer of foil. Label.

To thaw: Remove outer layer of foil. Place into baking dish. Thaw overnight in refrigerator. Remove foil from top of casserole before baking.

Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.