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Baked Macaroni and Cheese

6/13/2013

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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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