Ingredients:
1 lb macaroni, cooked about half way
cheese sauce ( see recipe below)
1 cup shredded cheddar cheese
1/2 cup breadcrumbs ( fresh, if time allows)
4 tablespoons flour
4 tablespoons butter
2 1/2 cups milk ( warmed over low heat until small bubbles begin to form)
salt
pepper ( freshly ground tastes best to me)
1 cup shredded cheese ( I use cheddar)
Directions:
Cheese sauce (can be made the night before):.
Heat butter in a 2qt sauce pan until melted.
Stir in flour.
Stir constantly to make a paste.
continue stirring until mixture begins to bubble (be sure not to let it brown!), about 2-3 minutes Add the hot milk, stirring to make sure butter and flour are incorporating well Bring to boil.
Reduce heat and continue to cook, stirring, 3-4 minutes more, add salt and pepper to taste Add cheese, stir until melted.
(if making the night before, be sure and cover the pan while sauce cools to prevent a skin from forming) To put it all together:.
Pre-heat oven to 375 degrees.
Butter a large baking dish.
Place partially cooked macaroni in dish.
Pour cheese sauce over pasta, fold in gently.
Sprinkle shredded cheese over pasta.
Sprinkle bread crumbs over cheese.
Bake for 30-40 minutes or until sauce bubbles and the top is a lovely golden brown.
Servings: 8
Time preparation: 45 min.
Time total: 80 min.