Last year Hilary bought Alyssa's daughter a cookbook and Annabelle has spent the better part of the year perfecting the cookbook's macaroni and cheese recipe. Here's her version--the first one the children like that doesn't come out of a box and doesn't involve some sort of flourescent orange substance. The topping is our own special addition...but be forewarned: you won't be able to stop at one bite!

INGREDIENTS

2 T butter

2T flour

1-1/2 c whole milke

1 tsp salt

1 tsp nutmeg

big pinch ground pepper

8 ounces shredded white Cheddar cheese

4 T grated Parmesan cheese

1/2 pound cooked elbow macaroni

TOPPING

1 c panko (Japanese breadcrumbs) tossed with 1/2 c shredded Parmesan cheese

1. Melt the butter over low heat. Add the flour to the butter and whisk until the mixture is smooth and bubbled but not browned, about 1 minute.

2. Raise the heat to medium and while stirring constantly with a wooden spoon, slowly add the milk. Stir and cook until the mixture is smooth and thickened, about 5 minutes.

3. Remove from heat. Add salt, nutmeg, pepper and stir. Then add cheese and stir until the cheese have melted. Add the macaroni to the cheese sauce and stire.

4. Pour macaroni and cheese into a 9 x 13 baking dish. Cover with the topping mixture and bake in a 350 degree oven for 30-40 minutes until slightly browned.

1/2 c shredded Parmesan cheese