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	Mac 'N Cheese Serves 4-8 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	8	oz	Barilla Elbows Pasta (dry measure)
			Simple Elbow Macaroni *
	1½	cups	Water
	1	cup	Whole Milk
	½	lbs	Deli American Cheese
			Deli White American Cheese**
	½	lbs	Extra Sharp Cheddar Cheese
			Extra Sharp White Cheddar Cheese**
	1	tbls	Dijon Mustard
	1	tsp	Fresh Ground Pepper
			Fresh White Pepper**
	1	tbls	Roasted Garlic ***
	1	tsp	Kosher Salt
	⅓	cup	Panko Bread Crumbs
	1	tbls	Olive Oil
	2	tbls	Parmigiano Reggiano
	With a large hole grater, grate both cheeses and set aside SEPARATELY.  With a micro plane, grate the Parmigiano Reggiano and set aside.  In a small bowl measure out the panko crumbs and add the olive oil, mixing thoroughly.  Place the panko and oil in a saute pan and cook to a golden brown.  When done, stir in the Parmigiano and set aside. Place the water and milk in a sauce pan and bring to a boil over high heat.  Once boiling, add the pasta, reduce heat to a simmer and cook for the full 9 minutes (just past al denté), stirring occidentally. When the pasta is done and still simmering, add the mustard, salt, pepper, American Cheese and mix thoroughly until melted.  Remove from the heat before adding the white cheddar to the pot and mix it just a little (still shredded) and let it sit to melt gently so that it doesn't break.  When the cheddar has melted, add the mustard and stir to combine everything thoroughly.  Transfer to a serving bowl if it's going to be plated or into ramekins to be served as a side, and top with Panko / Parmigiano topping. The water, milk and macaroni are specifically proportioned.  Measure them dutifully.  Cooking the pasta directly in the sauce allows it to be thickened a little by the starch from the pasta. * Simple elbow macaroni is larger, has only one curve and does not have any ridges.  It will work just fine, but the Barilla Elbows are just a step up. ** If you would prefer to make this a pure white sauce.  Don't forget, for some people, it just doesn't taste the same if it isn't yellow cheese. Optionally one can add either garlic or nutmeg (not both) when adding the mustard.  Oh ya! *** DO NOT use raw garlic.  It will have a "bite" to it. Enjoy.