*Ultimate Macaroni and Cheese*
Serves 4

This, to me, is the absolute best macaroni and cheese recipe ever.  Rich, yes.  Lucious, yes.  Cheesy, yes.  Fattening, who cares . . . The best, ultimately.

225g dry macaroni (2 cups)
56g ounces butter (1/4 cup)
56g plain flour (1/3 cup)
1/2 pint milk (1 cup)
1/2 pint double cream (1 cup)
1/2 tsp salt
freshly ground black pepper to taste
120g strong cheddar, shredded (1 cup)
55g Red Leicester cheese, shredded (1/2 cup)
55g Parmesan Reggiano cheese, shredded (1/3 cup)
65g fresh bread crumbs or cracker crumbs (1 cup)
2 TBS melted butter

Pre-heat the oven to 200*C/400*F.  Butter a casserole dish and set aside.

Melt the butter in a saucepan.  Whisk in the flour and cook, stirring for one minute.  Slowly whisk in the milk and the cream, whisking constantly.  Add the salt and pepper.  Cook, whisking constantly, until the mixture bubbles and thickens.  Stir in the cheeses, mixing in until they are melted.  Set aside.

Cook the macaroni in lightly salted boiling water to cover until done, according to the package directions.  Drain well.  Stir the drained macaroni into the cheese sauce.  Pour the complete mixture into the prepared casserole dish.

Mix the melted butter with the bread crumbs.  Sprinkle evenly over top of the macaroni.  Bake for 30 to 35 minutes, until golden brown and bubbly.  Let sit a few minutes before serving.