• 1 lb package short pasta (penne, elbow macaroni, etc)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 8-oz block sharp white cheddar cheese, grated and divided (about 2 cups)
• 8-oz block smoked Gouda or Gruyere cheese, grated and divided (about 2 cups)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

PREPARATION

1. Cook the pasta according to package directions, set aside.
2. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Continue whisking and cook for 2 minutes. Gradually whisk in milk. Whisking constantly, cook for 5 minutes or until thickened. Reduce heat to low and stir in salt, black pepper and most of the cheese, reserving about a cup of cheese. Pour the pasta in a lightly greased 8 x 11 x 2 baking dish. Spoon the cheese sauce over the pasta, stirring lightly to even out the sauce in the pan.
3. Sprinkle the top with the remaining cup of cheese. Melt 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
4. Bake at 400° for 20 minutes or until bubbly and bread crumbs are golden. Remove from oven, and prepare yourself for out-of-this world macaroni and cheese.

2 tablespoons butter

1 leek, including 1-inch of green, cleaned and finely diced

1 Granny Smith apple, peeled and finely diced

2 tablespoons Calvados

1 tablespoon cider vinegar

3 cups chicken broth

1 cup apple cider

12 ounces boneless, skinless chicken breast

2 cups fine egg noodles (dry)

1/2 cup heavy cream

1/4 cup grated Gruyere (optional)

Salt and freshly ground black pepper

Snipped chives, for garnish

Directions

Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.

Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season, to taste, with salt and pepper. Garnish with chives.