Seconds Please! Baked Mac & Cheese

Some dishes blend childhood nostalgia with adult indulgence and for me that sums up baked macaroni and cheese. I love the sweet and spicy mac and cheese at Deschutes Brewery in Bend, Oregon! I have been searching for a good recipe for years and am happy to share it with you today. My husband will tell you that not all baked mac and cheese recipes are created equal and believe me I've tried! This one comes from Comfort Food magazine by Woman's Day. My small addition to this recipe is to drizzle sweet chili sauce over the mac and cheese.

1 cup fresh bread crumbs (from about 2 slices of bread)
1/4 cup grated Parmesan (1 oz)
1 Tbsp olive oil
5 Tbsp butter (plus more for the dish)
1 lb elbow macaroni
1/2 cup all-purpose flour
6 cups whole milk
12 oz extra sharp cheddar, grated (about 2 cups)
1 Tbsp Dijon mustard
1 tsp salt
1/8 tsp cayenne pepper

Heat oven to 400 degrees. In a small bowl, combine the bread crumbs, Parmesan and oil; set aside. Butter a shallow 3-qt baking dish or 8 medium ramekins.

Cook pasta according to package directions.

Meanwhile, melt butter in a large saucepan over medium heat. Sprinkle the flour over the top and cook, stirring for 2 minutes (do not let the flour darken). Gradually whisk in the milk and bring to a boil. Reduce heat and simmer until slightly thickened, 8 to 10 minutes. Add the cheese, mustard, salt, and cayenne and cook, stirring, just until the cheese melts.

Add the pasta and toss to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb mixture. Bake until golden brown and bubbling, 25 to 30 minutes.