Fired-up Mac n' Cheese

I used the full amount of cayenne the recipe calls for and I thought it was pretty spicy, kids probably wouldn't eat it, so if you're feeding kids use 1/8 teaspoon. However, my husband and I thought it was the best mac n' cheese we've had. It's nice to have an easy homemade mac n' cheese because i know exactly what's in it, unlike the blue box kind.

2 cups uncooked elbow macaroni, or other pasta (penne, etc.)

1/4 cup butter

1/4 cup flour

2 cups milk

1 teaspoon salt

1/8 to 1/2 teaspoon cayenne

1 1/2 teaspoon Worcestershire sauce

2 cups shredded sharp cheddar cheese

Crumb topping:

2 to 3 slices white bread*

2 tablespoons unsalted butter, melted

1/4 cup grated Parmesan cheese

1. Cook the pasta according to package; drain.

2. Preheat oven to 350 degrees and grease and 8x8 inch baking dish.

3. Meanwhile, melt the butter over medium heat in a medium saucepan and add the flour. Stir with a whisk until mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, and Worcestershire sauce. Stir for 1 minute.

4. Remove pan from the heat and add cheddar cheese and the 1/4 cup Parmesan. Cook and stir over low heat until cheese is melted. Stir in the pasta. Transfer the mixture to the prepared baking dish.

5. To make crumb topping, tear the bread into small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the butter and the parmesan cheese. Sprinkle over the pasta mixture. Bakes for 20 to 30 minutes, until hot and bubbly and the topping is brown.

Serves 6

* Note: I used about 3/4 of a sleeve of ritz crackers instead of the bread, which I crushed