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In a large pot wiht boling salted water cook elbow macaroni until al dente. Drain. In a medium saucepan, over medium heat melt 1/2 butter or maragarine. Whisk flour and stir vigorously. Add milk and cook until think and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted. In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly. Pour into a 2 quart greased casserole dish. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake in a preheated 350 degree F oven for 30 minutes. Serves 4.
Quantity
1
Quantity Unit
Servings
Prep Time (minutes)
25
Cook Time (minutes)
30
Ready In (minutes)
55
Ingredients
Amt.
Measure
Ingredient
8
ounces
macaroni, elbow
4
tablespoons
butter
1/4
cup
all-purpose flour
2
cups
milk
1
cup, shredded
shredded cheddar cheese
8
ounces
cubed processed cheese
1
cup
bread crumbs (soft)
Steps
Sequence
Step
1
In a large pot with boiling salted water cook elbow macaroni until al dente. Drain
2
In a medium sauepan, over a medium heat melt 1/2 butter or margarine. Whisk flour and stir vigorously. Add milk and cook until think and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
3
In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
4
Pour into a greased 2 quart casserole dish. In a smaall bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture. Bake in a preheated 350 degree F oven for 30 minutes. Serves 4
