Baked Homestyle Mac & Cheese
Adapted from the Sacred Heart of Shawnee Church Cookbook
- • 8 ounces uncooked elbow macaroni
- • 1/4 cup butter
- • 2 1/2 tablespoons all-purpose flour
- • 3 cups milk
- • 1/4 teaspoon Kosher salt
- • ¼ teaspoon cracked black pepper
- • 2 cups shredded Cheddar cheese
- • 1/2 cup grated Parmesan cheese
- • 2 tablespoons butter melted
- • 1/2 cup bread crumbs
- • 1 pinch paprika
Cook macaroni according to package directions. Drain.
In a saucepan, melt ¼ cup butter over medium heat. Stir in flour to make a roux. Add milk to roux slowly, stirring constantly. Continue by adding salt and cracked black pepper.
Stir in cheeses, and cook over low heat until cheese is melted and the sauce has thickened. Place macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Sprinkle bread crumbs over the top of the macaroni and cheese mixture. Drizzle with melted butter. Sprinkle with paprika.
Bake at 350° for 30 minutes. Serve.