Recipe: Creamy Macaroni & Cheese

It's so easy to make a homemade version that there's just no need to resort to dehydrated stuff. Just be sure not to bake this, as that dries it out; the key to its creaminess is to simply immerse the pasta in the sauce and let the two dance happily together without any further intervention.

Ingredients

• 1 pound penne
• 4 tablespoons plus 3 another tablespoons butter for crumb topping
• 4 tablespoons unbleached flour
• 2 cups 2 percent milk
• 4 ounces Swiss cheese, shredded
• 4 ounces mild cheddar cheese, shredded
• 8 ounces sharp cheddar cheese, shredded
• 1 tablespoon Dijon mustard
• 3/4 teaspoon Mrs. Dash or other seasoning
• 1/2 cup whole grain crackers, crushed

Directions

Prepare penne according to package directions; drain.

In a medium saucepan, melt 4 tablespoons butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until sauce is thickening. Slowly whisk in all of the cheese until sauce is smooth, then whisk in the mustard.

Combine penne and cheese; place into a 9×13-inch serving dish.

In a small skillet, melt remaining butter; remove from heat. Add seasoning and cracker crumbs; combine well. Sprinkle crumbs over the macaroni and cheese and serve immediately.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Sept. 20, 2011.