Homemade Mac and Cheese

I have never actually written this recipe down, or measured particularly strictly, but here is the basic idea. People tend to really like this style of mac and cheese. Of course, I eat it with ketchup, but I am just weird like that. The ketchup goes real well with sharp cheddar though...
 
You will need-
butter
milk
flour
16oz pasta
8oz sharp cheddar cheese
1/3 cup shredded asiago cheese
1/3 cup bread crumbs


for the cheese sauce-
1 tbsp butter
flour
milk
8oz sharp as hell cheddar cheese, shredded
melt the butter over low heat. add pinches of flour until you have a paste. add milk until the paste becomes creamy. shred and add the cheese. I add the cheese in thirds, smoothing out with milk as I go. You dont want the mixture to be watery but you do want it smooth and even. you can up the heat to medium to ensure the cheese melts nicely.

Cook one box (16oz) of pasta. I prefer noodles that are shaped to catch the cheese like nuggets or shells, but any noodle works.

Drain noodles and add to a lightly greased casserole pan. stir in cheese sauce, making sure it is spread evenly.

Mix 1/3 cup bread crumbs with enough melted butter to wet but not soak the crumbs (between 1 and 2 tbsp. I usually melt two tbsp and only use as much as needed. you want the bread crumbs to be able to pack loosely) mix in 1/3 cup shredded asiago cheese and spread over top of mac and cheese. This will get delicious and crispy when you bake it.

Bake uncovered at 350 for about 20 minutes, or until mac and cheese starts to get lightly toasted looking.