6 recipes, one day—Part 3—Mac n Cheese

Mmmm mac n cheese. Such a great comfort food. So gooey and warm. I think to this day, it's still one of my favorites. And I am not taking about KD. No, I am talking about homemade mac n cheese.

It's, once again, very easy to make. You can keep in the fridge for a couple of days, or even freeze some for later. And for those picky eaters, it's a must.

Here's what you'll need to make this recipe:

• 1 pack of macaroni pasta
• 3 cups of shredded cheddar cheese
• 3 cups of milk
• 1/4 cup of butter (margarine will work just as fine)
• 3 tablespoons of flour
• 1 large onion, chopped
• 2 tablespoon of butter
• 1 cup of Panko breadcrumbs
• and 1 teaspoon to 2 1/2 tablespoons of cayenne pepper ( I had to adjust it. I realized that not every one likes their food extra spicy!)

1. Cook the pasta following the instructions on the pack.
2. If you havent bought the already shredded cheese, shred it now.

3. In a large sauce pan, melt 1/4 of butter and cook the onion for about 2 minutes.
4. Add the flour to make a roux. (it will thicken the sauce).
5. Add the milk, stir well making sure that flour doesn't creat lumps and that the butter is well incorporated in the milk. Bring to a light boil and take off the heat.

6. Add little by little the cheddar cheese, whisking all the time, making sure the cheese melts and the sauce thickens. Add the cayenne. Start with a little bit and add some according to how spicy you want it.

7. In a large glass oven proof cookingware, pour in the macaroni that was drained, and then the sauce. Take a spoon to mix it all well.
8. In a frying pan, melt the reminding butter and mix in the Panko breadcrumbs. Make sure to cover them with butter, that's what will give them that crunch and beautiful golden color.
9. Pour the crumbs on top of the macaroni and pop it in a pre-heated oven (375) for 30 minutes.

10. Take it out, let it sit for 5 minutes, and mm mmm mmm enjoy!