Martha Stewart Macaroni and Cheese by Amy

Ingredients:

1 pound short pasta, such as cavatappi or macaroni

Salt

6 Tbs. butter

1/4 cup all-purpose flour

4 cups milk or half and half (that's what I use)

1/8 tsp cayenne pepper

1/8 tsp ground nutmeg

2 tsp salt

1/8 tsp black pepper

3 cups shredded sharp white cheddar cheese

1 cup finely grated Parmesan cheese

3 cups very coarse fresh breadcrumbs

Steps:

1. Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.

2. Meanwhile, heat 4 Tbs butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 tsp salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat.

3. Melt remaining 2 Tbs butter; toss with breadcrumbs. Sprinkle over pasta.

4. Preheat over to 375 degrees. Cover with foil. Bake until bubbling, 40-45 minutes.

Freezer Preparation:

1. Divide macaroni mixture into baking dishes ( 2 - 8x8 pans).

2. Cover with breadcrumbs.

3. Cover with plastic wrap and foil. Freeze up to 3 months.

Freezer to Oven:

1. Preheat oven to 375 degrees. Place frozen dishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small dishes. Remove foil; continue baking until golden, 5 to 10 minutes more.