Ingredients
- 1 1/2 cups uncooked elbow macaroni
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 1 cup shredded Cheddar cheese
- 2 ounces processed cheese food (eg. Velveeta), cubed
- 2 tablespoons dry bread crumbs
Directions
- Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
- Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.
Recipe from Audrey Schepler
