THE Mac N Cheese Recipe: yummy macaroni and cheese Pasta: 1 box whole wheat pasta elbows or cavatappi

Cook to slightly less than al dente, toss in some butter and olive oil Cracker crumb crust Couple handfuls of cheezits, couple handfuls of something hearty and whole wheat (Breton, akmak, etc) , dash parsley, paprika, garlic powder, salt, pepper - blend until crumbed Cheese Layer: 1 block shredded smoked gouda 1 package of extra sharp shredded cheese 1 package of mild shredded cheddar cheese some slices of American White cheese Mix the shredded cheeses together. Set aside the white slices to break apart and finish off each cheese layer White Sauce (AKA Bechamel) layer 1 med onion and some water - make a slushy onion puree 1 tub of mascarpone cheese 1 heaping tbs of chopped garlic 2 tbs butter 2 tbs flour 3 c whole milk salt and pepper

Set oven to 375 to preheat while making white sauce. Over medium heat, melt butter, add garlic and cook til just slightly tender, avoid browning, turn heat slightly lower. Steadily spoon in flour and stir constantly to create a roux. Remove from heat, slowly add milk and stir to fully incorporate roux into milk then add the rest of milk. Return to heat, stirring constantly. Sauce will start to thicken. Continue gently stirring for about five minutes until it bubbles up then set to low heat, avoiding scalding the milk. Add the onion and marscapone and stir until well incorporated into the sauce. Let stand while preparing to layer the mac n cheese Grease a large, deep casserole dish with a little bit of butter. Layer pasta, then cheese, then pour some sauce over. Repeat for about three-four layers. Add the cracker-crumb topping. Bake covered for 20-30 minutes until cheese is melty, turn heat up (around 425) for last 15 minutes uncovered to get a nice crispy top layer.