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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 14 | ounces | Macaroni, whole-wheat, cooked | 1 1/2 | cup, shredded | shredded cheddar cheese | 3/4 | cups | grated parmesan | 1 | cup, shredded | cheese, swiss | 2 | cups | Whole organic milk | 1 | cup | 1% milk | 4 | tablespoons | butter | 1/2 | cup | bread crumbs, dry, grated, seasoned | 1/2 | cup | whole wheat flour | 1/2 | teaspoon | Paprika |
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Steps
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Sequence
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Step
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| | 1 | boil water, cook elbows al dente. | | 2 | melt 2 TBSP butter and add flour (forgot to include in ingredients - you need 1/2 c flour) to make a roux. | | 3 | slowly add the 3 cups of milk to the roux, stir constantly. simmer for 3 mins or until thickened. | | 4 | once the sauce has thickened a bit add parmesan, cheddar, and swiss. mix and allow cheese to melt, it should only take a few mins. | | 5 | put elbows in 9x13 pan - pour sauce over macaroni | | 6 | heat saucepan and melt 2 TBSP butter - add the breadcrumbs and stir until breadcrumbs take on all the butter. top macaroni dish with crumbs/butter mix and then top with a dusting of paprika. | | 7 | oven at 350 degrees F - bake for 30 minutes. let rest for a few minutes before serving. |
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