Potluck Mac-n-Cheese

I don't cook dinner on Fridays.  I take the night off, usually because the weekends are packed with creative and complicated culinary adventures.  Today is an exception.  My daughter's preschool teacher is retiring, and we love him enough to break my no-cooking-on-Friday rule.  I will even miss the ladies' get-together at Lisa's, which is another occasion worthy of Friday cooking.  

This afternoon I made a grown-up mac-n-cheese to complement the home-made empanadas and taquitos that a particular student's grandmother always brings to school potlucks.  I checked out my arse in the three-way mirror at Lulemon Athletica today, and discovered that the past two weeks of experiencing hunger 75% of my waking hours has paid off, so it's safe to have a plate myself.

1 lb whatever pasta you like

sea salt

8 oz unsalted butter (1 stick)

1/4 cup all-purpose flour

2 cups milk

3 cups shredded whatever cheese you like

pinch cayenne or pinch nutmeg (depending on the cheeses you use)

1/2 cup bread crumbs

Preheat oven to 375 degrees.

Bring 5-6 quarts of water to a rolling boil, then add 2 tablespoons sea salt and the pasta.  While the pasta cooks, prepare the sauce.  Melt the butter in a casserole large enough to hold the cooked pasta, and pour half of it in a bowl for later.  Whisk in the flour and cook over medium heat, stirring until bubbly.  Whisk in the milk and continue cooking and stirring until slightly thick.  Remove from heat, stir in  all but 1/4 cup of the cheese and cayenne or nutmeg.  Taste and adjust salt.

Drain the pasta when cooked to al dente, and add it to the pot of sauce.  Toss to coat, then pour into a buttered baking dish.  Choose the size of the dish according to how much crust you want.  Sprinkle the bread crumbs over the pasta, then drizzle with remaining melted butter and cheese.  I used smoked fontina and aged cheddar cheese, cayenne, and panko (bread crumbs).

Bake at 375 degrees until the crust is crispy and golden.