Mac and Cheese

This recipe is based on one from Barefoot Contessa. My niece Anna Claire told me that "it's the best I've ever had." She was quoting a movie, but I took it as a compliment. A food processor makes fast work of shredding the mountain of cheese.

Mac and Cheese
1 (16-oz.) box corkscrew-shaped pasta
1/2 cup butter
1/2 cup all-purpose flour
1 quart milk (Tonight I used 3 cups skim milk combined with 1 cup heavy whipping cream.)
Salt and pepper
8 oz. Gouda, shredded
10 oz. white Cheddar cheese, shredded (I use Cracker Barrel brand.)
4 sourdough bread slices, processed into breadcrumbs
2 Tbsp. butter, melted

1. Cook pasta according to package directions; drain.
2. Melt 1/2 cup butter in a large Dutch oven. Gradually sprinkle in flour, and cook 1 minute. Gradually whisk in milk, stirring until mixture thickens. Stir in salt and pepper. Gradually stir in cheeses. Pour in pasta, and stir to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish. Combine breadcrumbs and melted 2 Tbsp. butter. Sprinkle over top of pasta mixture.
3. Bake at 350° for 30 minutes.