A delicious autumn dinner: Macaroni and cheese

As the weather gets colder, I start to crave those comfort foods that were just too heavy to eat during the summer - hearty stews, baked potatoes, mac and cheese...

In honor of this delightful season, here is a recipe for macaroni and cheese that I keep returning to. It's simple, healthy, quick to make, and utterly delicious. Josh and I like it because not only does it provide a delicious dinner, but it also leaves enough leftovers for at least two lunches.

Feel free to experiment with the recipe - use other cheeses, leave out the bread crumbs (we do), use pre-packaged mozzarella instead of fresh...this is a recipe that's hard to mess up, even if you alter it a bit.

Macaroni and Three Cheeses

from The Illustrated Kitchen Bible

Ingredients:

1 pound elbow macaroni

6 tbsp. butter, plus more for the dish

1 cup fresh bread crumbs

1/4 cup all-purpose flour

1 tsp. dry mustard

pinch of ground nutmeg

1 3/4 cup whole milk, warmed

2 cups shredded sharp Cheddar cheese

4 oz. fresh mozzarella cheese, drained and finely diced

1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and cook for 2 minutes less than the time on the package instructions. Drain well.

2. Meanwhile, preheat the oven to 400F and butter a 3 quart (3 liter) ovenproof serving dish. Melt 2 tbsp. of the butter in a frying pan. Add the bread crumbs, stir well until coated. Let cool.

3. Melt 4 tbsp. butter in a large saucepan over medium heat. Whisk in the flour, and cook without browning for 30 seconds. Stir in the mustard and nutmeg. Remove the pan from the heat and slowly whisk in the milk. Return the pan to the heat and bring the mixture to a simmer, whisking almost constantly. Cook for 3 minutes. Remove from the heat. Stir in the Cheddar cheese until melted. Stir in the macaroni and mozzarella. Transfer to the baking dish and smooth the surface.

4. Stir the Parmesan cheese into the bread crumbs. Sprinkle over the macaroni and cheese. Place the dish on a baking sheet. Bake for 25 minutes, or until heated through and golden brown on top. Let stand for 2 minutes. Serve straight from the dish.