Serves: 4-6
1 3/4 c. uncooked elbow macaroni
5 T. butter, divided
3 T. flour
1 1/2 c. milk
1 c. (4 oz.) shredded Cheddar cheese
2 oz. process cheese (Velveeta), cubed
1/2 t. salt
1/4 t. pepper
3 T. dry bread crumbs
Cook macaroni according to package directions (do not overcook); drain. Set aside. In a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheeses, salt and pepper until the cheese is melted; turn off heat. Add macaroni to saucepan; mix well. Pour mixture into a greased 2-quart baking dish. Melt the remaining butter; add the bread crumbs and mix well. Sprinkle over casserole. Bake, uncovered, at 375 degrees for 30 minutes.
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Tips: This recipe is as good as it sounds. Not healthy unfortunately, but great comfort food. It does not take long to put together and then you can get together the rest of your dinner while it bakes.
Recipe from Taste of Home's Mom's Best Meals
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