Macaroni and cheese should be made year round (in our humble opinion), and this is the recipe we always turn to:
1/2 pound Colby cheese, cut into 1/2-inch piecesSalt and freshly ground pepperPreheat the oven to 350°. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted.
Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the bread crumbs, season with salt and pepper and stir until evenly moistened.
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