Yummy Mac and Cheese
Who doesn’t love the comfort of a yummy dish of gooey mac and cheese?  Great to pair with pork chops or chicken, it’s a break from the everyday potato or rice side dish.  I make mine in my paderno enamelled cast iron baking dish and it makes for an easy clean up.  Leftovers make great lunches or is easy to freeze for a ready to heat side dish.
Ingredients
Instructions
  1. * Boil 8 cups of salted water. ;(Very important to use a good amount of salt in the water here.  Pasta boiled with not enough salt is very bland)  I would use a heaping teaspoon in the water.
  2. * Add pasta to boiling water and simmer until Al dente.
  3. * Drain and toss with some EVO (extra virgin olive oil) in an oven safe casserole.
  4. * Using a thick bottomed sauce pan make a roux with the four and butter.  Melt butter in the saucepan and whisk with the flour until it is smooth.
  5. * Slowly add the milk to gently simmering roux.;(If you add too fast, too hot, it will curdle your milk).
  6. * Gently simmer with the milk until thickened to desired consistency.
  7. * Add the cheese and seasonings.
  8. * Mix with the noodles and sprinkle the bread crumbs on top.
  9. * Bake in a 350 degree oven until bread crumbs have crisped.
  11. Enjoy!
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