Baked Macaroni and Cheese

This is one of my favorite recipes. Jake actually discovered it and made if for our family one night when we suggested making old fashioned macaroni and cheese. You know: boil water, add macaroni, drain, add cheese and a little bit of milk, stir until melted,and serve. We really loved the old fashioned mac & cheese, but Jake's version excelled in every way. The confluence of textures is amazing - the creamy sauce, the chewy pasta, and the crunchy topping make your dinner a heavenly ordeal. 


Ingredients:
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

Directions:
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                                  
                                                                                                                                                                     Serves 4-6

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