Yummy Comfort Food

 As fall is getting here, I am more and more into the baking and cooking mood. I had a pumpkin bagel with pumpkin schmear, TOASTED {of course} today for breakfast and it got me into the fall season {which starts tomorrow people!}. I love warm things to eat in the fall and winter. SO...without delay....here is my yummy recipe for today!!

Homemade Mac and Cheese

¼ cup butter

¼ cup flour

1 cup chicken broth

3 cups milk (about, you may need more or less depending on how thick you like your sauce)

2-3 cups grated, sharp cheddar cheese

1 cup grated, Swiss or Gruyere cheese

½ tsp. ground mustard powder

¼ tsp. nutmeg

1 tsp. salt

½ tsp. white pepper

1 tsp. chives

½ tsp. tarragon

½ tsp. thyme

1 box elbow macaroni, cooked al dente

In a medium saucepan, melt butter and add flour. Add mustard and nutmeg and let cook for 3 minutes. Whisk in chicken broth and milk; whisk until smooth and thickened. Then add salt, pepper, chives, tarragon, and thyme, let cook for another 1-2 minutes. Then add cheeses, slowly. Make sure the sauce is NOT boiling when you add the cheese or it will lump up and not be good. Add in the cooked macaroni noodles and stir to coat. Then pour mixture into a buttered casserole dish or 9x13 pan. Cook at 375 degrees for 20-30 minutes.

*you can also add a breadcrumb topping to add a little extra flavor and crunch. I use about

 ¾ cup seasoned breadcrumbs, 3 TBSP. grated parmesan cheese and 3TBSP. olive oil. Stir together and sprinkle on top of mac and cheese.