Mac & Cheese

  • 1.5 lb. uncooked elbow macaroni

  • 3 cups shredded sharp Cheddar cheese

  • ½ cup grated Parmesan cheese 

  • 3 cups milk

  • ¼ cup butter

  • 2 ½ tablespoons all-purpose flour 

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.

  • 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.

  • 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.

  • Pour into one 9x11" greased baking pan OR divide and spread into loaf pans. 

  • Sprinkle with a little of the left-over cheese.

  • Step 4

    Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Note:

I use heavy disposable paper loaf pans so if not served immediately, I can warm in a microwave or freeze and serve later

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