Salami Mac and Cheese

INGREDIENTS
8   ounces dry macaroni (elbows, penne, etc.)
2   tablespoons butter
2   tablespoons flour
2   cups half-and-half or milk
2   cups shredded sharp cheddar cheese
1   cup shredded Parmesano Romano cheese
1   cup shredded Monterrey jack cheese
1   cup coarsely ground salami *
½  cup bread crumbs

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 2 quart casserole dish. Cook the pasta in boiling water according to package directions, stopping 2 minutes early. Drain and rinse in cold water to stop the cooking. Set aside.

In a large sauce pan or skillet, melt the butter over medium heat and add the flour. Whisk the two together to produce a thick sauce. Cook for 1 minute and slowly add the half-and-half, whisking it into the roux. Slowly add the cheddar cheese, whisking it in and then add the other two cheeses the same way, whisking them in slowly.

Continue to stir and cook this mixture until all the cheese has melted and the sauce has an even color throughout. Add the ground salami and mix it into the cheese sauce. Fold the pasta into the sauce, stirring to thoroughly coat all the pasta. Empty this into the prepared casserole dish, sprinkle with the bread crumbs and place into the oven. Bake for about 20 minutes or until the bread crumbs are golden brown. Remove from the oven and cool for 10 minutes before serving.

*NOTE Use a good brand of dry Salami like Molinari. Cut the Salami into chunks and process in a food processor. (About 8 ounces).