Crunchy macaroni and cheese casserole with bologna

Preheat oven to 375° F. (190° C.).

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes – be sure not to overcook. Drain and set aside.

In a large pot over medium heat, melt butter, add onions and cook, stirring, for 2 minutes. Add garlic and cook 1 minute longer. Add flour and nutmeg and stir until smooth. Add milk slowly while whisking constantly. Boil for 1 minute, continuing to whisk. Gradually add cheddar and continue cooking, whisking until cheese is melted. Remove from heat, add pasta and bologna. Mix well and check seasoning.

Pour into an oven-safe dish. Mix breadcrumbs and parmesan. Spread evenly on top of macaroni.

Bake for 20 to 25 minutes, until topping is golden brown.