This traditional macaroni and cheese recipe is made with Cheddar cheese and baked until golden brown and bubbling for a satisfying supper.
Recipe makes 6 To 8 servings.
- 2 (8-ounce) boxes (4 cups) uncooked dried elbow macaroni
- 1/2 cup Butter
- 1 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1 (8-ounce) package (2 cups) Cheddar Cheese, cubed 1/2 inch
- 1 cup dried bread crumbs
- 2 tablespoon Butter, melted
- 2 tablespoon chopped fresh parsley
- Heat oven to 350°F. Cook macaroni according to package directions. Drain.
- Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt.
- Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes).
- Stir in cooked macaroni and cheese. Spoon the mixture into ungreased 2-quart casserole.
- Stir together all remaining ingredients in small bowl; sprinkle over macaroni and cheese.
- Bake for 20 to 25 minutes or until heated through and golden brown.
Use 3 to 4 quarts of water per pound of pasta. Unsalted water will reach a boil faster than salted water, so add salt to rapidly boiling water just before adding the pasta. Use about 1 teaspoon salt for each quart of water.
Adding 1 tablespoon olive oil to the cooking water keeps pasta from sticking together while cooking. Olive oil in the water also keeps the water from boiling over.
For a gourmet flavor, stir in 3 ounces cubed cream cheese and 1 teaspoon Dijon-style mustard with the milk.