Dressings & Sauces
||Macaroni and Cheese
8 Ounce(s) Macaroni
1/4 Cup(s) Butter
2 1/2 Tablespoon(s) All purpose flour
3 Cup(s) Milk
2 Cup(s) Sharp Cheddar
1/2 Cup(s) Grated Parmigiana cheese
2 Tablespoon(s) Butter (or olive oil)
1/2 Cup(s) Breadcrumbs
1 Pinch(s) Paprika
This recipe easily multiplies if you need more servings. The original recipe makes 4 adult servings or 2 teenager servings. You might consider that 1/2c cheddar per serving is a lot. I tripled the recipe once and only doubled the cheddar (all I had) and it still seemed very cheesy. Experiment and see what you like. Also you might consider throwing in some black pepper. I ground some on my own plate before eating, but adding it to the recipe might be good.
Preheat the oven to 350 degrees F (175 degrees C).
Cook macaroni according to the package directions. Drain.
Melt butter in a medium skillet over low heat. Gradually add flour, whisking until well combined. Slowly pour in milk, whisking constantly until smooth. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
(Note: I just mixed olive oil into the breadcrumbs cold. No skillet. They brown in the oven, right?)
Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake in the preheated oven for 30 minutes. Serve.
Scale this recipe[?]