8 oz. Uncooked Pasta Shells
2 C Grated Cheddar Cheese
1/2 C Finely Grated Parmesan Cheese
3 C Milk
1/4 C Butter
2½ T Flour
For the topping:
2 T Butter (do not use margarine)
1/2 C Bread Crumbs
1. Cook the pasta shells and then drain them. Set aside
2. In a saucepan (double boiler would be best), melt butter over medium heat. Stir in enough flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put pasta in a large casserole dish and pour the sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover.
Bake at 350 degrees for 30 minutes