Ditalini and Cheese
4 tablespoons butter
4 tablespoons flour
2 cups of warm milk (I used 2% yesterday)
2 cups grated sharp cheddar cheese
8 oz uncooked ditalini
half n half
Preheat oven to 375 degrees.
In a large pot of boiling salted water cook ditalini until slightly underdone. Drain thoroughly and place in a bake dish.
While pasta is cooking begin to work on the bechamel sauce. In a saucepan melt butter over medium high heat. Once all melted add the flour and whisk to combine. Let the roux cook while whisking for a minute. Add the warm milk and whisk constantly over medium heat until sauce comes to a gentle boil. Let it cook like this for a couple minutes. If it is too thick, add a dash more milk to thin it a bit. Turn off heat and add the cheese. Whisk it in until it melts. Season with salt and pepper and splash in a bit of half n half.
Pour the cheese sauce over the pasta and mix well to coat all the ditalini. Top with fresh breadcrumbs made from any bread you have on hand. I used a 2 pieces of white country sandwich bread and I did not need all the crumbs. Dot the breadcrumbs with butter and place in the oven, uncovered, for 20-30 minutes or until the breadcrumbs are golden brown.