Macaroni and Cheese Recipe-sorry Moonbeam!

Start by making a basic bechamel sauce
3 tbs each of butter, and flour. Heat these in a saucepan, whisking until it is lump free. Add three cups of milk, and then, temper in an egg. (Take part of the warm sauce out of the pan into a cup, break the egg into that and stir it in, then add it back to the sauce pan. If you add the egg directly, it's too hot and the egg will actually scramble).
Next, is the cheese. I use fontina, a soft white Italian cheese, it melts well. And I use lot's of Cheddar. My favorite one to use is Hoffman's sharp cheddar cheese. I use a lot of cheese, so its really cheesy! Grate the cheese and stir it in, to your taste.

While your doing this boil large elbow macaroni al-dente. When it's all done, throw it into a casserole dish, and mix it. Now is a good time to salt and pepper it as well. For the top, grate more cheddar on to the top. Then, take some melted butter, and stir some Panko bread crumbs into it, and spread that on top of it, to make a crunchy crust. Then, bake it in the oven, for 30-40 minutes, until its all bubbly.
It does get VERY HOT so let it sit for a few minutes before serving. It makes GREAT leftovers, too. And you can use any kind of cheese you like.

Sorry about taking down the last post, I just got a little second-guessy about some of it, and would have rather been safer, than sorry! Argh. Gotta stop doing that. ;)