SoupSpoon

spinach stuffed chicken and a happy graduation

Inevitably when I spend time with children, my mind reflects on meals that moms could make in the split second chance of having one arm free.

Last Thursday I flew to my hometown to spend 3 full days with my lifelong best friend, Lo, and her gorgeously fun son. I went for Lo's graduation from Law School. graduation from L-A-W school. Oh my, that still stops me in my tracks.

Lo and I became best friends in second grade, and she told me that she was going to be a lawyer. (Tenacious and determined are two appropriate adjectives to be promptly inserted here.) Not only has she followed her dream for so many years, she also has completed Law School while beautifully raising a toddler. Yes, I agree, a standing ovation is in order. My heart beamed with pride all weekend, and ached a little when I had to leave. She has a Lo-only place in my heart, and her son has also carved his own special nook.

How this all connects with spinach stuffed chicken makes perfect sense in my head. Moms are highly demanded beings, and getting dinner on the table is one of the ways I feel I can help. My sister, Megan, usually calls with a question about dinner while she has a baby in her arms and a toddler on her legs. (Amazing just to attempt dinner under these circumstances. super-humanly amazing.)
Stuffed chicken this way is a tried and true method for super tender chicken that does not take much babysitting. You may even assemble them earlier in the day if you have a free hand.

Whether or not you have little people around, it is an equally smart meal when you have been gone at work. (For example, Stephen and I had this for dinner last night.) Once the chicken is stuffed, seared, and placed in the oven, you can change clothes, open the mail, take the dog for a walk, or call your best friend. Just an idea that I hope simplifies life.

Spinach Stuffed Chicken Breasts serves 2
I used an asiago and parmesan cheese combination last night, but this is also amazing with feta, gorgonzola, or mozzarella... experiment and have fun. I also have added 1/3 cup sauteed mushrooms to the spinach mix before, and that is wonderful.

2 boneless skinless chicken breasts (1/2 pound each)
1 packed cup fresh baby spinach
1/3 cup grated or crumbled cheese of choice
2 cloves garlic, minced
salt and cracked black pepper
olive oil for skillet

1. Heat oven to 375.
2. Slice chicken along the outer edge to open it into a heart shape (like pictured above). Be careful to not cut all the way through
3. Chop spinach into bite size pieces. Mix together with cheese, garlic, a pinch of salt, and a crack of pepper
4. Heat a thin layer of oil in a medium skillet over medium heat
5. Stuff half of spinach mixture into each breast. Sprinkle the tops of each breasts with a pinch of salt and pepper
6. Carefully lay each breast, top side down, into heated skillet (like pictured above)
7. Let breasts sit for 5 minutes. Carefully scoop them out of skillet and place in a casserole or glass baking dish, browned side up. Cover with aluminum foil and bake for 25-30 minutes. Check with a meat thermometer in the thick part of each breast to make sure the breast is over 170. enjoy

ginger lemon icebox cookies

I owe this one completely to my mom. Through the course of a few mugs of tea last weekend, she shared with me a treasure of sorts.

As I was pouring tea, she came around the corner holding a small package close to her chest. With a giddy grin she said,"I found something wonderful." She had purchased ginger lemon cookies on a gut instinct, and after one bite I marveled at her stellar taste. Seeing that she had calculated them to cost $ 0.53 a piece and they were store-bought, making a recipe seemed the only thing to do.

Sunday evening after arriving home from our visit, I wasted no time. Tinkering with oil, zest, and sugar, I arrived at the perfect combination of a sweet sugar cookie balanced with the tartness of lemon and the chewy heat of crystallized ginger. I am in love with their sweet shape and tender color. In addition to being the inspiration, Mom also now has a cookie created in her honor. Sunday is Mother's Day, and even if it is a Hallmark holiday, she is worth every bit of a cookie-in-her-honor. Of course a cookie does not equal her loving me through adolescence, but let's let bygones be bygones, shall we? Besides, they are really good cookies.

Little did she know, I mailed a box off to Mom on Monday filled with these wonderfully inspired ginger lemon icebox cookies. Wednesday morning my phone rang exceptionally early (for a call from Mom), and when I said hello, I heard ohhh myyy!!! These are won-der-ful! Oh! I love them! I think we have a new treasure.

Happy Mother's Day, to every mom.

Ginger Lemon Icebox Cookies makes 2 dozen
Most grocery stores sell crystallized ginger in the produce department. Stores like Whole Foods or a Co-op will probably have it in the bulk area.

1 cup white sugar
1/2 cup canola oil
2 eggs
zest from one lemon (1-2 teaspoons)
3/4 teaspoon lemon extract
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking powder
1/2 cup finely chopped crystallized ginger

1. Whip sugar and oil on medium high for 20 seconds
2. Beat in eggs and beat on high for 20 seconds
3. Add lemon zest and extract. Add salt
4. Stir in flour and baking powder
5. Fold in ginger
6. Scoop dough out onto cling wrap or parchment paper
7. Shape dough into a long 2 inch thick log
8. Wrap and place in freezer for 1 hour or fridge overnight
9. Heat oven to 375. Remove dough from wrap and slice into 1/3 inch slices
10. Place cookies on lined baking sheet and bake for 11 minutes

and another thing about tomatoes.

Fried green tomatoes were a kick-off of sorts. A kick-off to tomato filled summer plates, and after the fried green tomato sandwich, I am completely prepared.

Tomatoes are a grown-up love for me that started only after I fell in love with a man who has quite an affinity (this is another good reason why he waltzed into my life) for the tender tomato. My best memory of tomatoes from childhood is the fresh-grown tomato smell when mom grew them in the back yard. As lovely as that memory is, I never cared for them much. I found them too acidic or too something. All of that is changing. The tangy juice dripping from the edges of a perfect bite is exactly what I crave.

My friend, Emily, says that she could almost live on sweet, ready to be loved, cherry tomatoes in the summertime, and after this salad; I am starting to agree with her.

The fresh bite of a sweet tomato coated in creamy feta and tangy mustard has been on our breakfast, lunch, and dinner plates. Yes, I have made this salad three times this week, and each time is as deliciously exciting as the first.

Alongside fried eggs and biscuits, with a prosciutto sandwich, over pasta, or on its own, this is one salad that will win bellies and minds wherever you place it. Quick and simple to toss together, this would be great doubled or tripled for a picnic.

Tomato Feta Salad with Basil and Mustard Dressing serves 2-3 as a side

1 pint cherry tomatoes, sliced in half top to bottom
1/4 cup crumbled feta
3 tablespoons thinly sliced basil

Dressing:
2 tablespoons olive oil
1 tablespoon grainy mustard or good quality Dijon
1 garlic clove, finely minced
1 teaspoon honey
1/2 teaspoon salt
few good cracks black pepper

1. Toss sliced tomatoes and feta together in bowl
2. Stir dressing together until combined
3. Toss tomatoes and feta with dressing. Toss in basil. enjoy!

enough said.

Some foods are strikingly photogenic. Green tomatoes are now on the top of that list. I feel I should just hush my typing fingers and hope that this sort of beauty happens in your kitchen, soon.

Fried Green Tomatoes makes about 8 slices
feel free to double the recipe. Fry in the same amount of oil, just have more oil on hand because if you fry multiple batches, the oil might need to be changed if it gets full of batter residue.

1 3/4 pound green tomato
1 cup buttermilk
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cracked black pepper

canola oil for frying. Quantity depends on what size pan you use. Have enough oil in the bottom of the pan to create a 1/4 inch thick layer

1. Thinly slice green tomato
2. Place slices in buttermilk for 15 minutes
3. Mix together cornmeal, flour, baking powder, salt, and pepper
4. Heat oil over medium heat in large deep skillet
5. Dredge buttermilk soaked tomato slices in the cornmeal mixture and set slices aside on a plate
6. When oil is hot (test this by dropping a little bit of cornmeal mixture into oil and if it floats and starts to crackle and brown, the oil is ready) place 3-4 slices of tomato at a time in pan. Cook for 3 minutes and then flip for 3 more minutes on the other side. When golden, remove from pan and drain on a paper grocery sack. Serve as a side, or with eggs, or on a sandwich with red tomatoes, grainy mustard, melted asiago, and baby greens.

rice. (and spicy beef with basil)

A bowl of fluffy steamed white rice is a dreamy meal to me. Yes, just humble rice perfectly cooked into separate tender grains that feel comfortable and warm in my belly. In our cubbyhole, I often plan a certain meal just to ensure rice makes it on my plate. Of course I need my vegetables, but if I could sometimes just have a bowl of rice, I think I would be quite content.

Perhaps you are thinking this seems so anticlimactic; making all of these lovely meals and secretly satisfied with a simple bowl of rice? It is not that or I would obviously be wasting a whole heck of a lot of time cooking and writing. It is just that I place quite a high value, respect, and status on a well prepared bowl of rice.

My appreciation for this meek little grain has taken a more reverent turn in the past two weeks. The economic and political factors contributing to the Global Rice Crisis are many, and the impact of this crisis is evident locally in stores that have restricted how much rice families may buy. Now, I do not need to buy eighty pounds of rice at one time, but a lot of the people I work with do. So indirectly, I am affected. If you are curious about the crisis, I have linked two articles here and here. Saying all of that to say, rice has taken on a whole new value and importance to me. I find myself buying just a little less, and serving it with even more passion.

If you already love it or want to learn, here is a recipe that makes your rice sing. A spicy beef stir-fry with the sweet finish of mirin and basil will make you lick every last sauce soaked grain from your plate. It is just that good. For an extra fantastic feature, it comes together in a snap. We had this impressive meal on the table in under 30 minutes. There are so many things to appreciate about that.

Spicy Beef with Basil serves 2
This recipe may be easily doubled just watch how much chili you use. Also, your butcher may be willing to cut your beef into stir-fry strips if you ask him or her. Be sure to say 'Cut across the grain for a stir-fry'. If you cut your meat yourself, cut across the grain or your meat will be tough.

1 pound top sirloin beef (very tender) or skirt steak, cut into thin strips
6 cloves garlic, minced
1 red or yellow bell pepper, sliced thinly
1 small red Thai chili or 1/2 jalapeno or other hot chili of preference, minced
1 tablespoon brown sugar
1 tablespoon mirin*
1 tablespoon cornstarch
1/4 cup soy sauce
splash of oil for sauté
1 packed cup basil leaves (Thai basil or regular basil)

steamed rice

1. In a small bowl, mix together brown sugar, mirin, cornstarch, and soy sauce. Set aside.
2. Rinse and thinly slice basil into chiffonade cut (thin ribbon cuts across the basil leaves). Set aside
3. Heat a splash of olive oil in a large skillet over medium/high heat. Be careful to not let it smoke. Toss meat into skillet and sauté for 3-5 minutes
4. Add garlic and both peppers to the skillet. Sauté another 3-5 minutes until meat is cooked and the peppers are just tender
5. When meat is done, quickly stir sauce one more time and pour into skillet. Stir ingredients all together to coat everything with the sauce. The sauce will thicken almost immediately. Pull from heat and toss with basil. Serve over rice. enjoy

*Mirin is rice wine vinegar sold in the international aisle of most grocery stores. Be sure to get Mirin rice WINE vinegar not just plain rice vinegar.

solvable eggplant enigma

Beauty is sometimes intimidating.

The effortless sort of beauty that appears full of luster no matter the time of day is perhaps more enviable than intimidating but none the less, I digress. Like some people, the most beautiful foods are often the most intimidating until you get to know them. Artichokes, golden beets, rhubarb, and  eggplant to name a few intimidatingly beautiful examples.

Many of you probably know all about the secrets of a well prepared eggplant, but in case some have not been shown; let me take a moment and get us all on the same page. If cooked poorly, eggplant is tough and starchy. If not salted, eggplant is bitter. If mature and not peeled, the skin turns a mucky color. All of these reasons stack up to make most people love or hate eggplant. I have learned to love it, and I think I started to love it when I tried to understand it ... Amazing how similar this is to relationships with people. Knowing how to make the eggplant shine made me learn how to love it. Food is a great teacher.

To choose a ripe eggplant is the first important step. The skin should be smooth. The flesh should give just a bit and then bounce right back. If it is totally mushy, the flesh is overripe. If it is hard as an apple, the eggplant was picked early and is going to taste too green. Look for a medium sized eggplant that weighs about 1 or 1 1/2 pounds (this will feed four people as a side). For the best outcome, eggplant needs to be prepared within a day or two of purchase.

The dimple on the bottom is another good indicator of a delicious eggplant. Some folks describe this as male and female eggplants; you may also think of it as an inny belly button. If the dimple on the bottom is deep and shaped more like an oval (female), the eggplant is probably more bitter because it will contain more seeds. Look for a male eggplant that has a shallow, small, circle shaped dimple.

Once you have the eggplant in hand the biggest part of the mystery is solved. Peeling the eggplant is never a bad idea, but it is not always necessary. If the eggplant is young and the flesh just gives a little, you do not need to peel it. (Word to the wise: eggplant turns completely soft and looses its shape if the eggplant is going to be cooked for a long time in a stew or something. If that is what you are making, peel it first because the little floating skins are not that pretty.) Peel or do not peel, and then cut into appropriate sized pieces for your recipe.

To tame the bitterness of eggplant, place your cut pieces into a colander, sprinkle with salt, toss around, and then let sit over a plate or bowl for at least 30 minutes. This is quite an important step. (I now feel really responsible for you loving this pretty thing.) Oh how I hope you love it!

Now you are ready for your recipe. This is my favorite way with eggplant, though I must admit ratatouille runs a tight second. Another day we will talk all about that.

Spicy Fried Eggplant serves 4 as a side
This was adapted from an Indian recipe. Serve as a side with rice and chicken or as a main entrée. I hope you love it.

1 eggplant (about 1 1/2 pounds)
2 cups crushed tomatoes (1 14.5 oz can)
1/4 cup canola oil
6 cloves garlic, minced
2 teaspoons fresh  grated ginger and juice (optional but lovely)
1 tablespoon ground coriander
1 teaspoon fennel or anise seeds
1/2 teaspoon cayenne
1/4 teaspoon ground turmeric
salt

1. Cut eggplant into 2 inch long by 1/2 inch wide pieces (like large french fries)
2. Salt eggplant and let pieces sit in colander for 30 minutes
3. Heat oil in large skillet over medium heat for 30 seconds. If your skillet is small you might add less oil and fry in two batches. If your skillet is large you might need a bit more oil. The rule is just to have a super thin layer on the bottom of the skillet. Add eggplant in one layer on bottom of pan
4. Let cook for 10 minutes. Flip and cook another 5-10 minutes until the flesh looks soft and wet instead of hard and starchy. (If the skillet is really dry, it is ok to add a small splash more oil before flipping.)
5. Scoop eggplant out of skillet and set aside. Place coriander, fennel seeds, cayenne, and turmeric in skillet
6. Cook spices for about 30 seconds and add tomatoes, garlic, and ginger. Stir well scraping the bottom of the skillet. Cook tomatoes for 3 minutes. Gently add eggplant to skillet. Stir gently. Let cook 3 minutes. Taste and add salt if needed

apricot pistachio cookies

I have a similar love for pistachios that I have for apricots. When the two of them get together on something, I am bound to be interested.

Originally, I made apricot pistachio cookies with an oatmeal dough. The fruit, nuts, and oats made them more of a granola bar than a cookie, and I liked that quite a bit. There is a special category for cookies that are suitable for a hike, but today these cookies had a tea time face-lift.

Fluffy golden bites reminiscent of buttery shortbread jazzed with tangy apricots and creamy pistachios have walked their way into my cookie loving heart.

Cookies are brilliant. They make friends easily and are suitable for nearly any guest. The word cookie makes some weak in the knees. If you are in this category, thank your Dutch and English friends. Cookies made their trek to our shores in the pockets of these fine folks as early as the 1600s. For obviously good reasons, they withstood the test of time.

To some folks, cookies have become ho-hum, common, or even boring. Well, if that is how you feel, these will refresh your pallet. If you need something different, place an apricot pistachio cookie on the table and the oohs and aahs will be completely new.

On the new subject, today is our national Earth Day. Do you have a new (or old) way of living simply and reusing resources on your plate? I would love to hear about it.

Apricot Pistachio Cookies makes 22

1/2 cup unsalted butter, softened
2/3 cup white sugar
1 tablespoon and 1 teaspoon honey
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup shelled pistachios, chopped
1 cup dried apricots, chopped into small pieces

1. Heat oven to 375. Cream butter with sugar and honey
2. Beat in egg, vanilla, and salt
3. Mix in flour, baking soda, and ginger
4. Fold in apricots and pistachios
5. Drop golf-ball sized dough portions onto parchment or silpat lined baking sheet and bake for 11 minutes. enjoy!

a limoncello experiment

The first time I tasted it I remember looking down at the tiny glass in my hand and thinking that that might have been perfection. Yes, perfection had slid across my tongue in one ice cold sip.

Limoncello is a lemon liqueur that is typically served as an after dinner digestive. To make limoncello, lemon peels are soaked in alcohol for weeks to months and then a simple syrup is added, at that point you wait some more. That is why I am bringing it up right now. A few months from now you will be sitting on the porch after a long summer day, and the only thing that will sound just perfect is a touch of limoncello.  At that moment, if you do not act soon, you will be wishing you had crossed this off your list. I am here to spare you that angst. Consider this little post a sticky note reminder with a star on the top that says *Start limoncello today*

Procedures for limoncello recipes vary considerably, and I am certain that many of those recipes deserve trying (sounds like a tough job that I could be talked into); but for now I am here with the one that swept me off my lemon-loving feet. All you have to do today is put the lemon peels in the alcohol. That sounds doable, right?

Once you have your peels in the alcohol you will have a load of lemons ready to be juiced into lemon pudding, lemon cake, or lemonade. This limoncello thing keeps getting better and better and better.

Limoncello makes about 1 1/2 litres

9 medium organic lemons*
750 ml grain alcohol or Vodka (I used vodka)
500 grams (2 cups) white sugar
1/2 liter (about 2 cups) water

1. Peel lemons so that you have large thin pieces of peel with very little to no white pith. The pith will make the liqueur bitter
2. Place peels in 1 quart jar and cover with alcohol or vodka
3. Set in cool dark place for at least 2 weeks or up to 30 days
4. After 2 weeks or 30 days, make simple syrup by combining water and sugar in small saucepan until sugar is dissolved and the mixture thickens. Let cool completely
5. Strain lemon peels from alcohol by pouring through cheesecloth into another large mouthed container like a sun ice tea jar. Add cooled syrup to alcohol and place in fridge for at least 3 weeks
6. When ready to enjoy, store limoncello in freezer and serve in small frozen liqueur glasses

*Organic or at least know who grew yours because you are soaking the skins and I do not want you to be drinking pesticides

Leeks and eggs, change is here.

If adaptation did not exist, I think I would have vanished into thin air many years ago. On the other side, if change did not come, and no adaptation was required, then I would probably vanish from sheer monotonous boredom. Changes, challenges, and chaos are given so that we (are supposed to) grow up into functioning adaptable human beings. As much as I love the constant morphing of my life, I sometimes feel like a sideshow, throwing on a top-hat, and shouting, "For my next trick..."

I am going back to college. (Returning Student sounds so ancient.)

Last year a swung open door of opportunity, led me down a year of service in Refugee Resettlement. In addition to a year of growing, stretching, and learning a love for something that I had previously known nothing about, I now have Government money for college. By Joe! I am going to spend every last penny of my educational award studying International Politics. People that do not know me well yet, give me the big surprised eyes when I say "International Politics". As surprising as it is, I do have a little passion left over from cooking that I have divvied up among various other interests. To my mom's proud heart, a slice of passion was given to politics. I am my mother's daughter. (That is more and more clear with every passing day.)

Just when I had a mental balance of how I would juggle wife-hood, my job, writing in this precious space, and going back to school, I was offered a part-time position back in Refugee Resettlement. Now, I can not tell you about my new job in Refugee Resettlement because there are strict confidentiality guidelines, but suffice it to say I am gratefully balancing one more plate.

To everything there is a season. Spring brings leeks, asparagus, blooming tulips, and a new job. I know from experience that I will love every bit of this new season. Despite knowing that, I am a bit tense as I write this to you today. so many things in my head. I know you can understand.

With a gorgeous recipe to share and a mug of Earl Grey Lavender tea my mind is calmed a bit. This space, this place, provides a solace of sorts, and the beauty of the flavors makes me think about how good things come together. They really do.

We had a slice of this last night for dinner and it was described as Killer in the compliment sense of the word of course. It keeps well and is lovely reheated for breakfast or cold on a picnic. The vegetables come together so quickly and the whole dish is ready in 40 minutes. Delicious and doable.

Leek Asparagus Prosciutto* Eggs with Mushrooms and Arugula serves 6

1 leek, the white part only (as shown above), cut into small dice
1 cup of asparagus tip pieces (cut from 1 bunch asparagus)
8 ounces sliced baby bella or white mushrooms (about 1 1/2 cups)
1/2 cup arugula, chopped into bite size pieces
2 ounces prosciutto, cut into small slices*
10 eggs
1/4 cup half and half or cream
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

1. Heat oven to 400. Grease 8x12 inch dish. Rinse mushrooms well and toss them into a dry skillet over medium heat. When they release their moisture, stir them around a bit. After their water has almost evaporated, add butter to skillet. Add diced leek to skillet. Let cook for 3-5 minutes
2. Meanwhile, cut tips of asparagus off from stalks at about 2 inches from the top of tips. You should have a good sized handful of tips
3. Crack 10 eggs into bowl or into blender. Add cream and salt and pepper. If using bowl, whisk well until completely combined and if using blender, combine on low for 10 seconds
4. Spread mushroom leek mixture across the bottom of the prepared dish. Pour egg mixture over mushrooms. Drop asparagus tips evenly over surface (they should sink into eggs). Sprinkle arugula evenly over eggs. Spread prosciutto over eggs
5. Bake at 400 for 7 minutes. Reduce heat to 350 and bake for 15 minutes. Enjoy!

*Prosciutto does not do well cooked for long periods of time, but it does perfectly cooked in this dish. Feel free to substitute chopped ham, pancetta, or cooked crumbled bacon. The dish would also be completely delicious without the pork

as promised

A few months ago Stephen's sister, Allison, mentioned that she would like my recipe for baked penne and cheese.  I take cooking favors extremely seriously and wanted to write it up for her ASAP, but prior to right this minute there has not been a formal recipe. ( I know, I know). Every batch was slightly different based on what cheese I had, what pasta I had, and what mood I was in. I could have simply made a batch right then, recorded the recipe, and have fulfilled my promise, right? Promise fulfilled and no guilty conscience; why have I waited? WELL, a certain resident in the cubbyhole really should not do dairy in large quantities, and I, therefore, would be left to eat an entire dish of cheese baked pasta by myself. As tempting as that might sound in certain phases of the moon, I have shown better judgment. I told myself that at just the right time, with just the right guests, I will make her a recipe.

Tonight is the night! We have just the right guests, just the right menu, and thus Allison finally gets her recipe. In a few hours I will sit down to the table with friends, and do my best to eat seconds of gooey-cheesy-baked-pasta smothered in crispy golden breadcrumbs. Yes, fulfilling promises is not easy work but you know what they say, someone has to do it.

Consider the recipe a done deal for completely addictive baked penne and cheese. There is also room for substitutions, and you know how I like that. Substitute yellow cheddar for white if you prefer. You may use small shells or elbows instead of penne. If you like a kick, add minced chipotle chilies or jalapeno to the cheese sauce. A pinch of smoked paprika and a kick of chipotle hot sauce is enough to make me swoon. The dish is also lovely with a combination of white cheddar, fontina, and parmesan as the cheese sauce finished with minced oregano. Play up the variations based upon the rest of your meal or leave it as is and enjoy every last gooey fork-full.

Baked Penne and Cheese serves 6 (swoon worthy as promised)

4 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups milk, warmed slightly
2 cups grated white cheddar
1/4 cup grated pecorino or parmesan
1 pound penne pasta
salt to taste (depending on the salt in your cheese)
black pepper to taste

Topping:
1/2 cup Panko or regular breadcrumbs
1/4 cup parmesan or pecorino cheese
1/2 teaspoon dried thyme
black pepper

1. Bring large pot of water to a boil. Cook pasta until almost done (about 7 minutes)
2. Drain and rinse pasta. Set aside (you may cook pasta a day before)
3. In a large pot, melt butter over medium heat. Whisk in flour. (this is called a roux) The roux will be thick. Stir for about 1 minute. Slowly drizzle in milk 1/2 cup at a time. Whisk constantly until the lumps smooth out and the sauce thickens. Stir in cheeses. Taste. Add salt and pepper. (I needed about 1/2 teaspoon salt, but this will depend on what type of cheese you use)
4. Heat oven to 350. Grease an 8 x 12 inch (or equivalent) rectangular casserole dish
5. Toss pasta with cheese sauce and spread in prepared dish*
6. Mix topping ingredients together and spread evenly over top of pasta
7. At this point you may refrigerate it and bake later. If you bake it right away, bake for 20 minutes until golden and bubbly. If you are baking after chilling it, set in cool oven and heat oven to 350. Bake for 40 minutes.

*If your dish is freezer safe, freeze it at this point for up to one month. When ready to eat, defrost in fridge over night, top with bread crumb mixture, and bake for 40 minutes at 350 until golden and bubbly