Macaroni and Cheese

I've posted a recipe for mac and cheese before but it bears repeating.  This, along with lamb chops and salad, was our Christmas dinner this year.  This time I used Quebec white cheddar that was aged 6 years and fontina.  The best mac and cheese ever! 

2 cups + 2 T. heated 2% milk (I just microwave it for 2 minutes)

2 T. butter

2 T. flour         

1/2 lb. (2 cups dry) small pasta (Conchigliette-small shells-is perfect)

1/2 lb. grated cheese of your choice + a little for the top

1/2 cup Panko breadcrumbs mixed with 1 T. melted butter
Pinch of nutmeg and salt

Boil pasta in plenty of salted water until al dente (about 6 minutes).  Drain. 

Melt butter over medium heat.  Whisk in flour and stir for about 4-5 minutes.  Add heated milk and continue whisking until mixture comes to a boil.  Turn heat down and continue cooking (and stirring occasionally) until mixture thickens, about 5-8 minutes.  Add salt and nutmeg.  The sauce will be creamy but not super thick. 

Combine pasta, cheese and sauce and pour into a small casserole dish that has been coated with cooking spray.  Top with a little more cheese and then the Panko breadcrumbs.

Bake 350 for about 25-30 minutes until top begins to brown.  Don't overcook.  Once it starts browning, it's done.