Macaroni and Cheese

9 ounces macaroni cooked

cheese sauce (recipe follows)

1/2 cup grated parmesan cheese

1/2 cup grated extra sharp cheddar cheese

Cheese Sauce Ingredients:

4 tablespoons butter

4 tablespoons flour

2 cups milk (heated)

1 cup grated extra sharp cheddar cheese

1/2 teaspoon dijon mustard

salt and pepper to taste

pinch of cayenne pepper

Melt butter in medium saucepan, stir in flour and cook, stirring constantly until it bubbles about 2 minutes. Wisk in heated milk as sauce thickens. Bring to a boil and add dijon mustard, salt, pepper, cayenne pepper and 1 cup cheddar cheese. Lower heat cook and wisk for an additional 2-3 minutes. Pour over cooked macaroni sprinkle top with 1/2 cup parmesan and 1/2 cup cheddar cheese. Place under broiler until top golden brown and cheese is bubbly.
Enjoy !

*I like my version of this classic because it is lighter and creamier than most mac and cheese recipes. I used dijon mustard instead of dry because it gives it a nice suttle flavor. You can always experiment with different cheese combos ex: fontina, gruyere, etc.