Holiday Entertaining:

Kelven Book of Canard Inc. stopped by with tips on holiday entertaining. Canard is located at 503 West 43rd Street, NYC, 10036. For more info, log onto their website www.canardinc.com or call them at 212.947.2480.

Macaroni and Cheese Recipe:
Ingredients:
For topping
¼ stick unsalted butter
optional: 1 cup panko bread crumbs or 1½ cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
1 cup grated Parmigiano-Reggiano

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For macaroni and sauce
½ stick unsalted butter
3 tablespoons all-purpose flour
2½ cups whole milk
3¼ cups coarsely grated extra-sharp Cheddar
½ pound elbow macaroni
Preheat oven to 400°F with rack in middle.

Make topping
Melt butter, then stir together with bread crumbs and topping cheese in a bowl until combined well.
Make sauce
Melt butter in a heavy medium saucepan over medium-low heat, then add flour. Stir 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheese, 1 teaspoon salt, and ¼ teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

Make macaroni
Cook macaroni in a pasta pot of boiling salted water (1 tablespoon salt for 2 quarts water) until al dente. Reserve ½ cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water and sauce in a large bowl. Transfer to a buttered 2-quart shallow baking dish. Sprinkle topping over macaroni and bake until golden brown and bubbling, 20 to 25 minutes.

Makes 10 servings
Topping can be made 1 day ahead (cover and chill).
Serve with sliced crusty breads and a mixed green salad…and for a bigger variety, add a ham, buttered green beans, and fudgy brownies for dessert!