Ritzy Macaroni and Cheese

You can never have too many recipes.

2 cups 500 ml   macaroni
0.5 cup 125 ml   butter
0.5 cup 125 ml   flour
1 cup 250 ml   milk
2 cloves   garlic
pinch   salt
pinch   pepper
pinch   cayenne pepper
1 spoonful   dijon mustard
0.5 cup 125 ml   aged chedder cheese
0.5 cup 125 ml   feta cheese
  cooked bacon or ham, roughly chopped
0.5 cup 125 ml   bread crumbs
0.5 cup 125 ml   parmesan
1. Boil Macaroni in large pot of salted water. It does not have to be macaroni, could be any small pasta.

2. Meanwhile, prepare a roux; melt the butter with the flour, whisking to form a paste, then slowly add the milk, constantly stirring, bring to a boil, then reduce heat once thick. Add minced garlic, cayenne, salt, pepper and mustard, stir in. Add chopped or grated cheese, save the parmesan. Stir until cheese has melted.

3. Once pasta is done, prepare a large casserole dish and preheat oven to 350F. Add herbs to cheese sauce and stir. Add pasta to dish then pour over cheese sause and mix together.

4. Mix together bread crumbs, parmesan, ham or bacon and sprinkle on top of pasta and sauce. Place lid on dish and bake for about 20 minutes, removing the lid for 5 to 10 minutes. Serve nice and hot with broccoli, carrots and some nice crusty bread if you don't give a toss about carbs.

Cheesey, gooey, with adult flavours.