Macaroni & Cheese with basil bread crumbs

It's probably some sort of crime to say that Mac & Cheese has never been a favorite food of mine. Somehow it just seems "blah". And the boxed stuff... Ick.

So when I got the October issue of Cuisine at Home magazine I skipped over the mac & cheese recipe multiple times. It wasn't until I read the recipe that I thought this might not be typical mac & cheese. First, it has a bit of zing provided by Worcestershire sauce and mustard. Second, it has 4 cheeses in it.

This ain't your kids mac & cheese- but they'll devour it, too!

Here's What You Need
1/2 lb dry pipette or elbow macaroni
3 T unsalted butter
2 T all purpose flour
2 c whole milk, warmed (I used skim)
1/2 c chicken broth, warmed
3 oz shredded fontina cheese
3 oz shredded white Cheddar
3 oz shredded white American cheese
3 T Parmesan, grated
2 t prepared yellow mustard
1 t Worcestershire sauce
Salt,pepper, nutmeg & Tabasco to taste
2 slices soft white bread (I used soft wheat)
10 leaves fresh basil
1 T olive oil

Here's What You Do
Preheat oven to 400 degrees. Coat 4 one-cup oven proof baking dishes (or one 1-qt baking dish) with nonstick spray. (Mine made 6 one-cup servings)

Cook macaroni in boiling salted water in a saucepan for 1 minute less than directed on package (this keeps it from getting mushy during baking). Drain and set aside. Return pan to medium-low heat.

Melt butter in the pan, then add flour; stir until pasty. Gradually whisk in milk & broth, increase heat to medium and bring to a simmer. Cook until slightly thickened, about 4 minutes. Reduce heat to low, stir in cheeses until smooth, then add mustard, Worcestershire and seasonings. Fold in macaroni and transfer to baking dishes.

Process bread, basil, oil, salt and pepper to taste until fine then sprinkle over macaroni. Bake until bubbly and crumbs are browned, about 15 minutes.