January is all about comfort foods, and macaroni and cheese is probably at the top of everyone's comfort foods list, and for great reason. The recipe features two types of cheeses; Mimollete, the colorful and rich French cheddar along with Grafton.
Serve with a crisp green salad and get comfy!

Mac & Cheese with Parmesan Crumb Topping
Serves 4-6

Ingredients
1 lb macaroni
12 tablespoons unsalted butter
6 tablespoons flour
1 sprig of fresh thyme
4 1/2 cups milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 lb Mimolette cheese, shredded
1/2 lb Grafton 4-year aged cheddar, shredded

For the topping:
1 cup dry bread crumbs
1/2 cup grated Parmesan
2 tablespoons unsalted butter

Method
1. Bring a large pot of water to a boil and add the macaroni. Cook until tender and drain well. Heat the oven to 375 degrees and butter a 9x13-inch baking dish.
2. In a saucepan, melt butter over medium heat and then add the flour and thyme, stirring constantly. Slowly whisk the milk into the butter and flour until smooth and blended. Raise the heat to medium high, whisking constantly until boiling. Cook for 3 to 4 minutes until thickened, then lower the heat and simmer for 10 minutes, stirring constantly.
3. Remove the thyme sprig and pour the sauce into a large bowl. Add the shredded cheese and stir until it begins to melt. Add pasta and toss together, then pour the entire mixture into the baking dish.
4. Toss the breadcrumbs and parmesan with the melted butter and spread over the top. Bake about 40 minutes, until sizzling and lightly browned.

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