Comfort Food: Mac and Cheese

I saw this recipe this morning on one of my favorite bloggers to read and decided to share with you all! R and I made some homemade mac and cheese from a recipe in Food and Wine Magazine the other day, and it was pretty good, but we ended up adding more ingredients to make it as creamy as the recipe made it sound like it was supposed to be. This recipe, however,  sounds delicious and fairly easy to make as well. (Another plus-for those of you with small children, it's been toddler approved by the blogger's daughter). Enjoy!

Macaroni and Cheese
(Source: Wegmans)

Ingredients:
- 1 lb. elbow pasta
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated parmigiano-reggiano cheese
- 5 tbsp. butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 lb. shredded sharp cheddar cheese
- 2 tsp. salt
- 1/2 tsp. freshly grated nutmeg

Directions:
1. Start heating water for pasta. Mix bread crumbs and parmigiano-reggiano cheese together in a small bowl and set aside.

2. Heat butter in large sauce pan over medium heat until melted. Add flour; stir until smooth. Cook 3-4 minutes until light golden brown.

3. Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to boil. Cook 10 minutes on medium, whisking continuously.

4. Add cheddar cheese; stir until melted completely. Season with salt and nutmeg; set aside. Stir in cooked pasta. 

5. Spray bottom and sides of baking dish with nonstick cooking spray; add pasta/cheese mixture. Top with bread crumb mixture.

6. Bake on center rack 15-20 minutes, or until topping is golden brown and bubbling around edges.