Ingredients
· 1 box of elbow macaroni, cooked and drained (you can also use ziti)
· 2 ½ cups shredded Cheddar cheese
· ½ cup grated Parmesan cheese
· 3 cups milk
· 3 tablespoons all-purpose flour
· 3 tablespoons butter
· Pepper and Salt as needed
Directions
· Cook macaroni according to the package directions. Drain.
· Melt butter in a medium saucepan over medium heat.
· Stir in flour to make a basic roux, cook the flour/butter mixture until it reaches the color of straw.
· Add milk to roux slowly, stirring constantly. Bring to a slow boil and remove from the stove.
· Add 2 cups of cheddar cheese, stir until cheese is melted.
· Put macaroni in large casserole dish, pour cheese sauce over noodles and stir well.
· Sprinkle with Parmesan cheese and the remaining ½ cup of cheddar cheese
· Bake at 350 degrees F for 30 minutes
· 1 box of elbow macaroni, cooked and drained (you can also use ziti)
· 2 ½ cups shredded Cheddar cheese
· ½ cup grated Parmesan cheese
· 3 cups milk
· 3 tablespoons all-purpose flour
· 3 tablespoons butter
· Pepper and Salt as needed
Directions
· Cook macaroni according to the package directions. Drain.
· Melt butter in a medium saucepan over medium heat.
· Stir in flour to make a basic roux, cook the flour/butter mixture until it reaches the color of straw.
· Add milk to roux slowly, stirring constantly. Bring to a slow boil and remove from the stove.
· Add 2 cups of cheddar cheese, stir until cheese is melted.
· Put macaroni in large casserole dish, pour cheese sauce over noodles and stir well.
· Sprinkle with Parmesan cheese and the remaining ½ cup of cheddar cheese
· Bake at 350 degrees F for 30 minutes
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