Steve's Mac and Cheese

• 1 lb elbow macaroni
• 6 tablespoons butter (I did say this was Steve's recipe, no?)
• 5 1/2 cups milk
• 4 1/2 cups grated cheddar
• 2 cups grated Gruyere (or 1 1/4 cups grated Romano)
• 1/2 cup all purpose flour
• 1/2 cup bread crumbs
• Spices to taste (try some black pepper, touch of cayenne pepper, and just a bit o nutmeg)
• 2 teaspoons salt

Now, while I like Steve...and I trust Steve...and I really like this recipe, I can't take credit or blame for this one. Which means if this recipe, for whatever reason, angers or upsets you, you need to bring that up with him, not me. E-mail me and I'll be glad to give out his home address.   

Heat the oven to 350 F. Place a buttered 3 qt casserole dish in there. It's ok, it won't offend anyone's manhood.

Cook your pasta to just short of al-dente and drain well. Heat the milk in one saucepan and the butter in another over medium heat. 

In the butter saucepan, when it starts to bubble, whip in the flour. After One Minute o dat, whip in the hot milk and let that thicken. 

Remove from heat, add all spices and salt, then add in the cheese, reserving 1/4 cup o each for topping.

Add the pasta to this, now put all into your casserole dish, sprinkling with remaining cheese, bread crumbs, then bake for 30 minutes. 

Yo, Kraft, you got a problem wit dat?!?