{grown-up mac-and-cheese}

This is what's in my oven, to be shared at our friends' potluck BBQ! Happy Fourth of July!

Homemade Macaroni & Cheese with Buttery Crumbs

Ingredients
6 T unsalted Kerrygold butter (divided into 3T and 3T)
3 T all-purpose unbleached flour
2 cups 2% milk
1/2 cup heavy cream
16 oz Sharp Cheddar, cut into 1/2-inch cubes
8 oz Monterey Jack cheese, cut into 1/2-inch cubes
1 T honey mustard
1/2 cup frozen organic peas
1/4 t ground nutmeg
1# whole wheat tubular pasta
1-1/4 cup whole wheat bread crumbs

Directions
Preheat oven to 350.

Butter shallow, 9"x13" glass or ceramic baking dish. Melt 3 T butter in large saucepan. Add flour & cook over moderate heat for ~2 minutes, stirring constantly. Add milk and cream, and cook over moderae heat. Whisk constantly until thickened, ~3 minutes. Add half the cheese cubes and cook over low heat, stirring, until melted. Stir in honey mustard & nutmeg.

Meanwhile, cook macaroni in large pot until al dente. Drain very well. Transfer macaroni to baking dish and pour cheese sauce, remaining cheese cubes, and frozen peas over macaroni, mixing until well-distributed. In small saucepan, melt remaining 3 T butter and add bread crumbs.

Sprinkle crumbs over top of macaroni and bake for 30 minutes, or until bubbling & golden on top. Let stand for 15 minutes before serving.