Baked Macaroni and Cheese

Everyone I've met loves macaroni and cheese. In fact, I'm sure 99% of the population loves macaroni and cheese, and the remaining 1% are vegans or lactose intolerant. And, to be honest, I do love the Kraft macaroni and cheese that is in the shapes of cartoon characters (in fact, that's the only way I'll eat it), but this is only appropriate at certain times. Make it when you're babysitting, or when it's finals week, or when you can't afford to eat anything else, but do not make it at any other time.
My recipe is SO much better. It barely deserves to share the same name as Kraft mac & cheese. It's made with the stovetop AND the oven. First, you make your sauce and mix it with some pasta, and then you toast breadcrumbs and put them on top. Finally, you bake it in a casserole pan until it's all brown and bubbly :).

I could eat this all day. And, if you have any, the leftovers are great for lunch :). And apparently fried mac and cheese, although I've never had that. Maybe I'll try it out one day. The above photo is from the most recent time I made this, when I used cheddar cheese and parmesan and penne pasta. Below, I used white cheddar, jack and cream cheese and elbow pasta.

Anyway, here's my recipe:

Amanda’s Awesome Macaroni and Cheese

Ingredients:

1 pound shaped pasta

Handful kosher salt

½ stick butter

¼ cup flour

2 ½ cups milk/cream (or a mix)

Teaspoon mustard powder (optional)

Teaspoon garlic powder (optional)

1 egg yolk

Lots of cheese (whatever kind you want)

Breadcrumbs

Tablespoon butter

Instructions:

1. Boil water for your pasta. Throw in the kosher salt (it should taste like seawater).
2. Cook your pasta for 1 minute less than the time it says on the box. Drain and put aside.
3. Meanwhile, melt butter in a pot over medium heat.
4. Add the flour and cook for a few minutes until it is no longer raw.
5. Whisk in the milk and cream and let it become thick.
6. Stir in spices if using.
7. Beat the egg yolk in a bowl and then add some of the sauce. Stir immediately. When combined, add the mixture to the rest of the sauce and whisk immediately until combined (this is called tempering the egg yolk).
8. Now you add cheese! Add handfuls and handfuls of cheese. However much you want. Seriously. Just taste your sauce to decide when to stop. Save a handful of cheese to add at the end.
9. Now mix in the cooked pasta. Stir until all of the pasta is covered. Put this into a large casserole pan.
10. Toast the breadcrumbs in a pan over medium heat.
11. When the breadcrumbs are turning golden, add the tablespoon butter and stir until combined.
12. Sprinkle the breadcrumbs over the pasta, followed by the final handful of cheese.
13. Bake in a 375 degree oven for 20-25 minutes.
14. Eat.