Serves 4

1 1/2 cups (6 ounces) dried macaroni

2 tablespoons (1/4 stick) unsalted butter

2 tablespoons unbleached all-purpose flour

1 1/2 cups whole milk

2 cups (8 ounces) lightly packed, coarsely grated extra-sharp Cheddar cheese

Salt and freshly ground white pepper

1 cup (4 ounces) lightly packed, coarsely grated Gruyere or Swiss cheese

1/2 cup half-and-half

2/3 cup fresh (soft) bread crumbs

1/3 cup freshly and finely grated Parmesan cheese or Dry Jack

• Position a rack in the lower third of the oven and preheat the oven to 375 degrees.

• Bring a large pot of salted water to a boil over high heat.

• Add the macaroni and cook according to the package directions.

• Drain the macaroni in a colander, transfer it to a large bowl and set aside.

• Melt the butter in a medium-size saucepan over medium heat. Add the flour and whisk constantly until smooth and thick, about 2 minutes.

• Slowly add the milk while whisking constantly to prevent lumps from forming.

• Cook, stirring frequently, until the white sauce begins to simmer and thicken, 3 to 4 minutes.

• Add the cheddar cheese to the white sauce and stir constantly until the cheese melts.

• Add the cheese sauce to the macaroni and stir to combine.

• Season the macaroni and cheese with salt and pepper to taste.

• Transfer the macaroni to a 2-quart shallow baking dish.

• Evenly sprinkle the Gruyere cheese on top of the macaroni and drizzle the half-and- half over it.

• The macaroni and cheese can be prepared up to this point and refrigerated, covered, for up to 2 days.

• Combine the bread crumbs and Parmesan cheese in a small bowl and sprinkle this mixture over the macaroni and cheese.

• Bake the macaroni and cheese until it is hot and the top is golden brown, 25 to 30 minutes (15 minutes longer if it's been refrigerated).

• Serve hot.

- from Food to Live by Myra Goodman with Linda Holland and Pamela McKinstry

Nutritional information per serving: 745 cal., 42 g fat (26 g sat.), 127 mg chol., 57 g carb., 887 mg sodium, 1 g fiber, 35 g pro.

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