The Best Mac and Cheese

Serves 8

Ingredients:

1 pound whole wheat pasta shapes (farfalle, shells and fusilli all work well)

3 cups 2% milk

1 cup chicken or vegetable stock

3 T. butter

1/3 cup all-purpose flour

2 T. Dijon mustard

½ cup grated Parmesan cheese (freshly grated cheese is best!)

1 pound extra- sharp or medium cheddar cheese

grated freshly ground pepper

For topping:

1 cup whole-wheat panko crumbs, or sub 32 stoned wheat crackers

2 T. butter, melted

Method:

Bring a large pot of water to a boil. Add 1 tablespoon of salt and pasta. Cook, uncovered, until pasta is al dente (see package directions as each pasta shape has a different cooking time). Drain immediately. If preparing ahead, cool on a large sheet pan then toss with a little bit of oil to avoid sticking. Heat oven to 350F. Adjust oven rack to middle position. Combine milk and broth in a large Pyrex measuring cup. Microwave until hot (or heat in a small pan). Meanwhile, melt butter in a large saucepan over medium high heat. Whisk in flour, then add in hot milk/broth all at once. Whisk to avoid clumping. Cook, whisking, until bubbly and thick, about 4 – 5 minutes (it will depend on how hot your milk is to begin with). Remove from heat. Whisk in mustard and Parmeasan cheese, then the Cheddar. Combine until all cheese has melted into the sauce. Combine with pasta and season to taste with salt and freshly ground pepper. Pour into a 13 x 9 baking dish.

For topping, combine melted butter and panko or cracker crumbs. Spread evenly over top of mac and cheese. Sprinkle with paprika, then place in oven. Bake about 25 minutes, until top is browned and casserole is hot and bubbly. Serve warm.