Mac n' Cheese

I think Cafeteria in NYC has the best mac n' cheese, its tangy, creamy, bitey just the thought of it makes my mouth water. After fooling the waiter into listing every ingredient due to my "allergies", I've come up with my own copycat recipe. And to be honest, it taste just like the original. You can add some crispy bacon at the end, or even finish it with a drizzle of truffle oil.

SERVES 6

1 lbs elbow macaroni
4 cups milk
3 sprigs thyme
3 tbs butter
3 tbs flour
3 cups of shredded cheddar cheese
3 cups of shredded fontina cheese

1. Cook the macaroni al dente

2. Pre-heat the oven to 400 degrees

3. In a small pot heat the milk with the 3 thyme sprigs. Melt the butter in a skillet over high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming, keep doing so until is smooth.

4. Remove thyme sprigs from milk, and mix with the flour and butter mixture, keep whisking until its nice and smooth. Add 5 cups of the cheese, saving some for later. Keep cooking until the cheese melts.

5. Add the cooked macaroni to the cheese sauce, then fold into 3 quart baking dish, then sprinkle with the rest of the cheese.

6. Bake until bubbly, about 20 minutes.