Double Cheddar Mac-n-Cheese

1 cup chicken stock

2 ounces roux (1 ounce flour, 1 ounce butter)

1 cup heavy cream

1 tablespoon dry mustard

4 ounces shredded cheddar

4 ounces shredded white cheddar

4 ounces American cheese, diced

¼ cup shredded parmesan

24 ounces cavatappi, cooked al dente

3 ounces fine bread crumbs

In a 2- to -3-quart sauce pan, bring chicken stock to a boil. Whisk in roux until smooth. Lower heat and add cream and dry mustard. Slowly add cheeses and stir consistently until smooth.

Set oven to broil.

In a large, heat-proof dish, toss pasta with cheese sauce until pasta is coated well. Sprinkle bread crumbs over top and place under boiler to brown the crumbs.

Serves four to six.

Chef John Ayaleanos, Birch River Grill, Rolling Meadows