Macaroni and Cheese
Servings 4 People
Ingredients
- 8 Oz Elbow Macaroni
- 1/4 Cup Butter
- 1/4 Cup Flour
- 2 Cups Milk
- 8 Oz Shredded Cheese Sharp Cheddar or a combination of cheeses. More Cheese is better!
- 1/2 Tsp Dry mustard
- 1 Tsp Salt
- Pepper
- 1/4 Cup Parmesan Fresh grated
- 1 Tbsp Butter
- 1/4 Cup Breadcrumbs
Instructions
- Cook macaroni just short of al dente (about 8-9 minutes after return to boil)
- Melt butter in 12-inch saucepan over medium heat. Add flour and stir together. Allow to cook for about 2 minutes, stirring frequently to prevent roux from burning. Add salt, pepper and mustard.
- Slowly add milk starting with about a tablespoon, then up to 1/8 cup at a time, stirring constantly. (This is a bechamel sauce.)
- Slowly add grated cheese, a small handful at a time, stirring until each handful is melted. Add cooked macaroni and mix well.
- Transfer mixture to casserole dish (or if saucepan is oven-proof, just put the whole thing in the oven.) Melt 2 tbsp butter and mix with Parmesan and butter. Sprinkle mixture evenly over top of casserole.
- Bake at 375 degrees for 15-20 min or until golden brown.