Macaroni and Cheese

• 3 tbsp. butter
• 2 tbsp. flour
• 1 tbsp. mustard powder
• 1 tsp. cayenne powder
• 2 cups whole milk
• 1/4 cup heavy cream
• 200 grams elbow macaroni
• 1 1/2 cups aged cheddar, grated (I like white & orange)
• 1/2 cup Parmesan cheese, grated
• salt & fresh cracked black pepper
• olive oil
• 3 tbsp. butter
• 1 cup fine bread crumbs

Prep:

1. Preheat oven to 425 degrees F.
2. Cook your pasta according to directions, but undercook by a minute or two. Once baked, the pasta will be cooked perfectly.
3. In a medium saucepan, melt the butter and add in the flour, mustard powder and cayenne. Whisk continously for 3-5 minutes and until mixture is smooth. Add in the milk and cream and bring to slow simmer. Season with a good pinch of salt and pepper.
4. In a mixing bowl, add and mix the cheese varieties together. Add half to the hot milk mixture and combine well.
5. Drain pasta and add in with cheese/milk mixture, combining until pasta is well coated.
6. Butter all sides of casserole dish or individual ramekins and add in the pasta mixture. Top with remaining cheese.
7. Using a saute pan, melt the butter and fold in the bread crumbs until mixed well. Sprinkle on top of the cheese and put on a baking tray and into the oven.
8. Bake for 12-15 minutes or until browned and bubbling.
9. Remove and let rest five minutes before serving.