The Ultimate Comfort Food - Macaroni & Cheese

One of my favourite things to do and try is to make unhealthy meals healthy.  Buuuuuut when it comes to macaroni and cheese that's nearly impossible!  The healthiest thing from this recipe is that it's not from a box, I used all fresh ingredients, it's loaded with calcium and so nice to eat on a cool fall evening (although it's the middle of the summer but it feels like fall!)    

The best part was that my kids ate it!  Despite them complaining from the time we got into the car after daycare (they always ask me what's for dinner as soon as we get buckled in) and they did not like the idea of mac n' cheese.  For the next 1.5 hours there were tears over what we were having for dinner, negotiations about what they could eat instead, statements that they won't eat dinner but when I said "If you don't eat your dinner there will be no dessert or snack later" they begrudgingly at their dinner when it was served.  After the first few bites I heard "Mom, this is good", "Look Mom, I'm eating all my dinner", "Can I have more please?"......Mom wins again ;)

This recipe is super easy to make just make sure to watch the milk and cheese mixture so it doesn't burn :)

Recipe:
Makes 8 servings.

Ingredients:
3 cups (750 mL) elbow macaroni, (about 450 g) 
3 tbsp (45 mL) butter 
3 cloves garlic, minced 
1 tsp (5 mL) chopped fresh thyme 
1/3 cup (75 mL) all-purpose flour 
4 cups (1 L) milk 
1/4 tsp (1 mL) each salt and pepper 
Pinch cayenne pepper 
1-1/2 cups (375 mL) shredded Gruyère cheese
 1-1/2 cups (375 mL) shredded extra-old Cheddar cheese

Topping:
1/2 cup (125 mL) panko bread crumbs 
1 tbsp (15 mL) butter, diced 

Directions: 
- In large pot of boiling salted water, cook pasta according to package directions until al dente. Drain; set aside.
- Meanwhile, in large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes. -Pour in milk in slow steady stream, whisking constantly until smooth; cook, whisking often, until thickened, about 7 minutes.
-Whisk in salt, pepper and cayenne pepper. 
Stir in Gruyère and Cheddar cheeses until smooth; stir in pasta. Scrape into lightly greased 12-cup (3 L) casserole dish.
-Topping: In a small pan melt butter. Once butter is melted add the bread cumbs and toss together, sprinkle over macaroni and cheese, top with a bit more shredded cheese.
-Bake in 400 F (200 C) oven until sauce is bubbly and topping is golden, about 25 minutes. Let stand for 10 minutes before serving.  (The sauce might seem a little runny at first, but it will thicken beautifully when baked with the macaroni.)