Mac & Cheese
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1.5 lb. uncooked elbow macaroni
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3 cups shredded sharp Cheddar cheese
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½ cup grated Parmesan cheese
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3 cups milk
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¼ cup butter
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2 ½ tablespoons all-purpose flour
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Note: I suggest using the same quantities of the other ingredients even if you use only 1 lb, macaroni
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Step 1
Cook macaroni according to the package directions. Drain.
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Step 2
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly.
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Set aside a half cup of the shredded cheese. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Remove from heat, add the macaroni to the sauce. Stir well.
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Pour into one 9x11" greased baking pan OR divide and spread into loaf pans.
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Sprinkle with a little of the left-over cheese.
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Step 4
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
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Note:
I use heavy disposable paper loaf pans so if not served immediately, I can warm in a microwave or freeze and serve later
