Stephanie'S Mac N Cheese

• ULTIMATE MACARONI & CHEESE
• (adapted from Stephanie's on Newbury Street, Boston)
• 8 ounces small bow-tie, rigatoni, or penne pasta (or other favorite shape), cooked al dente and drained
• For sauce:
• 3 tbsp butter
• 3 tbsp flour
• 2 cups half & half or light cream
• 1-1/2 tsp salt
• 1/2 tsp black pepper
• 8 ounces shredded Vermont cheddar
• 2 ounces shredded romano
• 2 ounces shredded asiago
• For topping:
• 1 cup panko (do not substitute - this is essential for crisp topping)
• 4 tbsp melted butter
• Chopped fresh flat-leaf parsley for garnish (optional)

1. Melt butter in large saucepan, add flour and simmer 2-3 minutes on medium heat. Add cream and whisk until dissolved. Continue cooking on low-medium until thick & bubbly. Add all the cheeses, and S&P - cook until cheese is melted. Add to the pasta and place in buttered baking dish.
2. Mix together the panko & melted butter, sprinkle on top, and bake at 350 for 20-25 minutes or until golden brown. Top with parsley.(optional)
3. For a variation, add cooked lobster meat, truffle oil, bacon or fresh veggies.
4. Wonderful winter comfort food.

cheese, rigatoni, butter, flour, light cream, salt, black pepper, romano, asiago, butter, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/stephanies-mac-n-cheese-50010037 (may not work)