Makes one 9×13 pan, serves approx 4-6 people with no leftovers
For best results, follow recipe exactly
1/2 lb of elbow macaroni (smaller size is nicest)
4 tblsp butter
5 tblsp all purpose flour
4 c whole milk
8oz mild cheddar cheese cut in 1/2″ cubes
8oz extra sharp cheddar cheese cut in 1/2′ cubes
1/4 c bread crumbs
1/4 c grated Parmesan cheese
1/8 tsp sea salt
Preheat oven to 350 degrees.
Cook elbow macaroni in boiling water until al dente.Strain off water. Do not rinse. While still warm, place in buttered 13×9″ baking pan. Add both kinds of cheddar cheese.
Melt butter in saucepan. Add flour one tablespoon at a time, stirring in briskly with wire whisk. Cook over low heat for 4 mins, stirring almost constantly. Rue will be only a hint of brown when done. Add milk slowly, stirring vigorously to keep from getting lumpy. Stir in all of the milk and mix until smooth. Cook sauce for 10 mins, stirring often, being careful not to let it burn on the bottom.
Pour over cheese and pasta when done. Sauce will cover pasta and cheese almost completely.
Sprinkle grated Parmesan over top, then sprinkle breadcrumbs over top. Finally sprinkle sea salt over top.
Bake at 350 degrees for 30 mins. Let set 5 mins before serving.
Most likely you will want to make an extra pan to freeze. Cut into serving size squares and place in ziplock bag. Take out as needed and microwave to heat.
If you would prefer, mixture can be divided into single serving baking dishes as shown.