SCRAPPY MAC ‘N CHEESE

TOPPING:

4 slices white bread

4 tbsp butter-melted

1/4 cup grated parmesan cheese

Cheese sauce:

4 cups milk

1 stick butter

8 tbsp flour

salt & pepper-eyeballed

grating of fresh nutmeg-about 1/4 tsp

1 tsp dry mustard

1 tbsp dijon mustard

1 1# box elbow macaroni

And all the cheese you need to use up in your fridge..I used a 1/2 block of a 1 pound block of  velveeta-shredded, an open bag of Italian blend shredded cheese-probably a cup and a half, some cubes of colby jack from a cheese tray I had last week for the football game–none of it really measured..who measures cheese?  Throw in all and any flavors you have..the more… the cheesier and the more the cheese, the more I’m a merrier me!

Pulse bread in processor for crumbs, put in bowl and add melted butter and parm..set aside.

Boil macaroni about 7 minutes and drain.

Melt stick of butter in pan, stir in flour and dry seasonings.  Let cook a minute or two stirring constantly.  Pour in milk and cook til mixture starts to thicken.  Remove from heat and add nutmeg and dijon mustard and cheese.  Stir til melted.  Dump in cooked macaroni and stir well to combine.  Pour into a big pan, sprayed with Pam and cover with the bread topping.  Bake at 375 about 40 minutes til topping is browned and casserole is bubbly.

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