Macaroni and Cheese

Serves 6 to 8

1/2 cup butter

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

2 cups fat-free half-and-half

2 cups nonfat milk

2 10-ounce blocks sharp cheddar cheese, shredded, divided

10-ounce block extra-sharp cheddar cheese, shredded

16-ounce package elbow macaroni, cooked

3/4 cup breadcrumbs

2 to 3 tablespoons melted butter

1. Preheat oven to 350 degrees.

2. In a large saucepan over medium-high heat, melt the 1/2 cup butter. Gradually whisk in flour until smooth. Cook, whisking constantly, for 2 minutes.

3. Stir in salt, pepper and cayenne. Gradually whisk in half-and-half and milk. Cook, whisking constantly, until thick, 8 to 10 minutes. Stir in half the sharp cheddar and all the extra-sharp cheddar, until smooth.

4. Combine pasta and cheese sauce; pour into a lightly greased 9-by-13-inch baking dish. Sprinkle with remaining sharp cheddar. Toss the breadcrumbs and melted butter together; sprinkle over casserole. Bake for 20 minutes, until mixture is bubbly and melted. For a crustier top, bake 15 minutes more.

-- Adapted from Southern Living magazine