macaroni and cheese

This should actually read 'shells and cheese' (I like that shells scoop the cheesiness up more), but that title doesn't have quite the same effect. Don't get me wrong - I like my Kraft mac'n cheese just as much as the next girl, but there's something more satisfying and wholesome about making your own from scratch than from a box. The weather has officially gotten cooler, so it fits that the meals should start getting warmer and more comforting, and this recipe certainly fits the bill.  I prefer when savory dishes like this are browned and crispy, so after baking, I grated fresh grated parmesean on top and popped it back in the oven for about ten minutes longer.