Bobby's Golden Mac & Cheese

I know it's St. Patty's and all...but we kept it American around here and made some delicious homemade mac & cheese tonight. Since Bobby's on Spring Break, it means he's in charge of the cooking, and this recipe is always one of my top requests. And like many yummy classics...we have Southern Living to originally thank! We've tweaked of course because according to Bobby "If it's not meat, it's not a meal!" (insert your Tool Time-worthy man-grunt here)

Golden Macaroni & Cheese

1 8oz package elbow macaroni (about 2 cups uncooked macaroni)
1 cup milk
1/4 cup all-purpose flour
1 teaspoon onion salt
4 cups shredded cheddar cheese **We use 2 cups of 2% and 2 cups of fat free)
1 cup soft breadcrumbs (about 4.5 slices, crusts removed)
1/4 cup butter or margarine (melted)
Bobby Modification: 1lb cooked spicy Italian sausage

Cook macaroni according to package directions. Place milk, flour, and onion salt in a container that you can shake, like a giant Tupperware or something. Be careful to make sure the lid is on tightly, and shake for approx 1 minute. Stir together flour mixture, 3.5 cups of cheese and cooked macaroni together in a large bowl. Add cooked sausage if using our modified version. Pour mixture into A 13"X9" Pyrex dish that has been sprayed with Pam (TIP: To keep from having to scrape your Pyrex dish at the end of the night, spray it with Pam, then line it with Reynolds Wrap, and then spray it with Pam again...then just throw away the wrap after dinner and wash the Pyrex without scraping!). Sprinkle evenly with remaining cheese and then breadcrumbs. Pour melted butter evenly over the top. Bake at 350 for 45 minutes or until golden brown.

Also worth noting that the butter is to keep the bread crumbs on top from burning in the oven. If you want to omit the bread and butter entirely, feel free...but it does lose the crunchy texture you would have otherwise.