Old Fashioned Macaroni and Cheese

Okay! I'll admit it, I am a mac and cheese snob. I can be convinced to eat KD but only the morning after a great party when it seems to be the only food tolerable. On any other day why not make it special and delicious? It's not much more work, it tastes infinitely better and it's better for you. Here's my favourite recipe for classic mac and cheese.

Bread Crumb Topping

• 1/2 cup bread crumbs
• 3 tablespoons margarine or butter

Pasta

• 2 cups macaroni
• 2 1/2 tbsp margarine or butter
• 3 tbsp flour
• 1 tsp powdered mustard
• 1 pinch cayenne (or to taste)
• 2 1/2 cups milk
• 1 cup shredded Mozzarella
• 1 cup shredded old cheddar
• 1/2 cup chopped keilbasa (optional) left over ham works well too but I love the garlic flavour in the keilbasa
• 1/2 cup frozen peas

Preheat broiler. Boil the macaroni in salted water until fully cooked. While boiling make the sauce and bread crumb topping.

Pulse the bread crumbs and margarine together in food processor to make a coarse crumble. In a small saucepan melt the margarine. Add the flour and stir to form a roux. Cook the roux for about 1 minute while it bubbles - DO NOT BURN! Add the mustard and cayenne. Gradually add the milk and combine. Bring to a boil. Reduce and simmer for 4-5 minutes. Add the cheese slowly and stir until melted. Pour the mixture over the pasta which has been drained and poured back into the pot it was boiled in. Add the peas and ham and heat until peas are defrosted, ham is heated through and pasta is steaming.

Pour mixture into an 8x8 baking dish and top with the bread crumble. Place under the broiler for about 3 minutes until the crumbs are toasty and brown. Allow to cool a few minutes and serve.

Enjoy under a blanket on the couch :)

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