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An excellent version of the classic comfort food - so very cheesy and creamy! The crunchy bread topping provides a wonderful contrast.

Macaroni and Cheese

6 slices day-old white bread, crusts removed and cut into 1/4-inch cubes

7 tablespoons butter or margarine

3/4 pound macaroni (about 2 1/4 cups dry)

4 cups milk, warmed

1/3 cup plus 1 tablespoon all-purpose flour

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon paprika

4 cups shredded medium to sharp cheddar cheese

1 1/4 cups freshly grated Parmesan cheese

1. Preheat oven to 375*F (190*C). Butter a 13 x 9 x 2-inch baking dish or 2-quart casserole dish; set aside.
2. Place cubed bread into a bowl. Melt 2 tablespoons of the butter and drizzle over the bread; toss to coat well; set aside.
3. Cook macaroni according to package directions, except allow it to be slightly undercooked. (It will finish cooking when baked.) Drain and rinse with cold water; set aside.
4. Melt remaining butter in large saucepan over medium heat; add flour and cook, stirring, for 1 minute. Slowly pour warmed milk into flour mixture, stirring constantly. Continue cooking, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in the cooked macaroni, salt, pepper, nutmeg, paprika, 3 cups cheddar cheese and 1 cup Parmesan, mixing well. Pour into prepared baking dish. Sprinkle with remaining cheeses and top with the buttered bread cubes.
5. Bake for 30 minutes or until golden brown. Allow to set 5 minutes before serving.