I love this recipe. I adapted it from Martha Stewart's lighter mac and cheese recipe.
MAC AND CHEESE
Ingredients
1 Box Macaroni
1 Tablespoon Olive Oil
5 Slices White Bread
3 Tablespoons Butter
6 Cups Milk, Cream or Half and Half
5 Tablespoons All Purpose Flour
Cayenne Pepper
Thyme
Salt
Pepper
2 Cups Shredded Extra Sharp Cheddar
1/2 Cup Grated Parmesan Cheese
Preheat oven to 375 degrees.
For Bread Crumbs: Place the bread slices in a good processor and pulse until just crumbs. In a small saucepan heat the olive oil and 1 tablespoon of butter. Once melted add it to the bread crumbs. Season with salt and pepper.
Bring water to a boil and add macaroni. Cook until al dente.
Meanwhile, combine flour and 1/2 cup of milk in a small bowl. Whisk until combined and set aside. In a heavy bottomed saucepan, melt the remaining butter. Once melted add the remaining milk (cream or half and half) and the flour mixture. Bring to a boil and then reduce to a low setting and cook whisking frequently. Cook until the sauce thickens, 5-8 minutes. The cooking time will be longer if you use a lowfat milk and shorter if you use cream. Add the cheese, cayenne pepper and thyme. Stir until cheese melted.
In a large bowl combine the macaroni and sauce. Pour into a 9x13 casserole dish. Sprinkle the bread crumbs on top. Bake for 30 minutes or until bubbly.