Erica's mac and cheese

By ginasheppard

Ingredients

• 1 lb pasta (I use fusilli)
• 4 tbsp unsalted butter
• 4 tbsp flour
• 1 1/2 - 2 cups milk at room temperature (whole or 2% work best)
• 10 oz extra sharp cheddar cheese, cut in small cubes or grated
• 10 oz gruyere, cut in small cubes or grated
• 3/4 tsp paprika
• 1/4 tsp cumin (optional)
• 1/4 tsp ground pepper
• 1/2 - 3/4 cup bread crumbs

Preparation

Step 1

Preheat oven to 375.

Cook and drain pasta according to package directions.

In heavy saucepan over moderate heat, melt butter, while constantly swirling. Once liquefied (do not allow it to turn brown - it should look creamy), add flour and whisk the mixture together until smooth to make a roux.

While still whisking, slowly add about ½ cup of milk to the mixture. Once blended, add about 1/3 of the cheese. Stir cheese mixture continuously as cheese melts to avoid burning. Add spices, then more cheese and milk in batches.

Once cheese mixture is melty and delicious, add cooked pasta to the cheese, mix well. Pour into 9x13 baking dish, top with bread crumbs and bake until top is golden brown and cheese is bubbling along sides, 20 to 30 minutes depending on your oven.

Serve with light green salad and enjoy