Martha's Mac and Cheese

 I find that most of Martha’s Stewart's recipes work for us. This recipe for Pasta and Cheese (Mac and Cheese) done on the stove, while I don’t know that it is what I would call Macaroni and Cheese, is simple, good and, both Lyle and Bettie thought it was good enough to serve again. You can vary the cheese to what you like or have stashed in your refrigerator, The Dijon Mustard however, really adds a different flavor to it than yellow mustard. It is easy to make your own bread crumbs and bakery or home baked bread will work better than soft white bread you use for sandwiches. While you could use half and half instead of the heavy cream the heavy cream thickens better.

Pasta and Cheese

2 to 3 slices of rustic bread trim off the crusts

1 tablespoon butter

Salt and Pepper to taste

1 pound of spaghetti (I used Angel Hair)

3 large eggs

1 ounce Parmesan, finely grated about ½ cup

1 ounce sharp cheddar, finely grated (about ½ cup)

½ cup of heavy cream (or half and half)

½ teaspoon Dijon mustard

 Cutting the bread slices into small pieces pulse in a food processor (you should have 1 cup). Toast the bread crumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes.

 Cook pasta in a pot of generously salted  water according to package  directions Reserve 1 cup of pasta water; drain pasta.

 While pasta is cooking whisk together eggs, both cheeses, cream and mustard in a bowl.

 Return pasta to pot and add the egg mixture. Cook over low heat stirring until sauce has thickened about 2 minutes. Add the reserved pasta water, ¼ of a cup at a time until the pasta is evenly coated with the cheese sauce. Season with salt and pepper, Serve immediately topping with the toasted bread crumbs.