Ok. I’m feeling pretty good here. Third week in and it’s starting to feel a little more organized. I planned ahead this week and that helped a lot. AND everybody is here! Third week’s a charm! Everybody seems to be getting in the groove. It’s quite nice to have everyone sitting around chatting. We mostly talked about the Golden Globes—and we all agrees Ricky Gervais made them better!

This week we are having Mac and Cheese. This recipe is actually a blend of two—Martha Stewart’s and Ina Garten’s. I love Martha’s for the bread crumb topping, but not the elbow macaroni or the gruyere. I love Ina’s for the penne and all the different cheeses, but not the tomatoes. I’m not a tomato hater—in fact I love them—just not in my mac and cheese. So, I made it my own. I will serve this with a big salad and all will be happy.

My Mac And Cheese
Serves 12

6 slices brioche pulsed in food processor
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups grated Havarti
1 1/4 cups Parmesan
2 pound Penne

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with breadcrumbs, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Havarti and 1 cup of the Parmesan. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add penne; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. Drain penne and rinse under cold running water, and drain well. Stir penne into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Havarti and 1/4 cup Parmesan; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.