Not Your Blue Box Mac and Cheese

I think I may have found my new favorite Macaroni and Cheese recipe.  This one comes from Williams Sonoma.  It is creamy, not heavy, and a great cheesy taste.

Creamy Mac and Cheese

Ingredients

7 tablespoons unsalted butter
1 clove garlic, minced
1 ½ cups coarse fresh bread crumbs (If you do not have course, I suggest only using about 3/4 to 1 cup of regular bread crumbs)
Kosher salt and freshly ground pepper
1 lb. elbow macaroni
¼ cup all-purpose flour
3 cups whole milk, warmed
2 cups shredded sharp cheddar cheese
2 cups shredded fontina cheese
½ teaspoon dry mustard

Steps:

1. In a large frying pan, melt 3 Tbs. of the butter over medium-low heat. Add the garlic and cook, stirring frequently, until tender but not browned, about 3 minutes. Add the bread crumbs and stir until coated with butter. Set aside.
2. Preheat an oven to 350°F. Butter a shallow 3-quart baking dish.
3. Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and stir occasionally until the water returns to a boil. Cook according to the package directions until not quite al dente. (The macaroni will cook again in the oven, so do not overcook it now.) Drain well and set aside.
4. Add the remaining 4 Tbs. butter to the pot used for the pasta and melt over medium heat. Whisk in the flour. Reduce the heat to medium-low and let bubble for 1 minute without browning. Gradually whisk in the milk, raise the heat to medium and bring to a boil, whisking frequently. Remove from the heat and stir in the cheeses along with the mustard. Season with salt and pepper. Stir in the pasta. Spread in the prepared baking dish and sprinkle evenly with the buttered crumbs.
5. Bake until the crumbs are browned and the sauce is bubbling, about 20 minutes. Let cool for 5 minutes, then serve hot. Serves 6.

The finished product:
My sincerest apologies in not capturing a photograph of this super yummy meal.  I think the secret lies in the last two ingredients.  The fontina gives the dish a bit of nutty flavor but really rich.  The mustard gives the cheese a very sharp flavor.  I think next time I might try to add a little broccoli or ham or maybe add a third cheese to the mix.