I ended up staying home from school, because I wasn't feeling well. Tummy ache. Boo... But that gave me the incentive to put up a recipe that always makes me feel better when I'm feeling sick or under the weather. Okay, well soup works really well too, but home style mac n cheese... Now that's a real pick me up!
I'm a pasta freak. I know I just posted a blog about how bad it is that I've been eating so much of it, but I have a long history with pasta. We go way back. And I go even further back with cheese. So I hope you enjoy the labors of my dark pasta relationship, and that your mac n cheese turns out super tasty!
What You'll Need
2 cups shredded sharp cheddar cheese
3 cups milk
1/4 cup butter
8 ounces macaroni (I used the twisty ones, but elbow is the usual)
2 1/2 tablespoons all-purpose flour
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons butter
Here we go!
First go ahead and cook the macaroni. There should be directions on the box you got, so just go ahead and follow those. When it's all finished, go ahead and drain it.
At the same time, melt your butter over medium heat in a sauce pan. Next stir in the flower, until you make a roux. Add milk slowly, and make sure you are stirring non stop. Stir in the cheeses next and keep stirring over low heat until everything is melted and nice and thick.
Put your macaroni in a casserole dish and pour the sauce over it, and stir it all up.
Now melt your butter into a skillet and add bread crumbs. Leave them in until browned, and then spread them over the mac and cheese.
Bake everything up for a good thirty minutes at 350 F, and you've got the most delicious home made mac n cheese ever. At least Diggles and I think so.