Go Back

Baked Homestyle Mac & Cheese

Adapted from the Sacred Heart of Shawnee Church Cookbook

Ingredients

  • • 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

Instructions

  • 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.