I work fulltime as a lab technician for a local diagnostic center. I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. Add the salt and pepper at this point and continue the recipe. You now have the basic white sauce, béchamel, upon which many other cream sauces are built. When all of the milk has been added, turn the heat up to medium high and continue stirring until it begins to bubble, then reduce heat to a simmer and and continue stirring until it thickens.

As soon as the color is right, slowly add the room-temperature milk/cream in increments, continuing to stir constantly. If it gets too brown, the flour has scorched and it will taste burnt. If the process is stopped too soon, while still white, it will taste like raw flour. Do not go by the clock, but rather by the color. It should become a light, nutty brown color. When the foaming begins to subside, add the flour (do not include the salt and pepper yet) and stir constantly, watching the color of the mixture. Start by melting the butter over low heat. You must begin with low heat and the mixture must be stirred constantly to avoid scorching the flour. Jensafrk commented that this recipe ''tastes like raw flour.'' The problem may be in making the roux, which is the carefully cooked, equal quantities of flour and butter. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.Bake 20 minutes until the top is golden brown.Transfer macaroni to a buttered baking dish.Add macaroni to the saucepan and toss to coat with the cheese sauce.Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.Reduce heat and cook (stirring constantly) 10 minutes.Bring to boiling point and boil 2 minutes (stirring constantly).Pour milk and cream in gradually stirring constantly.Add flour mixed with salt and pepper, using a whisk to stir until well blended.Cook and drain macaroni according to package directions set aside.

The best baked mac and cheese ever