Ahh...the perfect comfort dish.  Creamy, cheesy, buttery and carby all at once. This mildly spicy macaroni and cheese with an Italian twist of mozzarella and seasoned breadcrumbs will leave you coming back for seconds...and thirds!

For Macaroni Portion:

½ c. butter

½ c. flour

5 c. milk, heated

Fleur de Sel Salt to taste

Black pepper to taste

2 c. shredded light cheddar

¼ tsp. Cayenne Pepper

¼ tsp. Hungarian Paprika

¼ cup finely chopped shallot

1 lb. cooked elbow macaroni

For topping:

½ c. shredded sharp cheddar

½ c. shredded mozzarella

1 cup Italian breadcrumbs

3 T  melted butter

1. Heat milk in pot on medium to low heat until bubbles form around the edges, stirring often.  Take off heat.
2. Melt butter in a saucepan on medium high heat and add flour, stirring until pasty mixture bubbles slightly for about two minutes. Mixture should be golden in color.
3. Add heated milk, stirring as mixture thickens.
4. Bring mixture to a boil and add salt and pepper to taste.
5. Lower the heat and cook for two more minutes while adding Cayenne Pepper, Hungarian Paprika, finely chopped shallot and mild cheddar. Remove from heat.
6. Combine cheese sauce with macaroni in large bowl or pot.
7. Pour macaroni into a buttered 3 quart casserole dish.
8. Separately combine bread crumbs with melted butter.
9. Sprinkle mozzarella and sharp cheddar over macaroni and place buttered bread crumbs on top.
10. Bake in oven at 375 degrees for 30 minutes until bread crumbs are golden and sauce is bubbling around edges.