There are somethings I will never tire of. Homemade macaroni & cheese is one of them. Creamy and cheesy, baked with a buttery bread crumb topping, what could be better?
This recipe serves 4 in theory, but Tom & I could eat all of it ourselves.
Not that we would or anything....
7 ounce package elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1-1/2 cups shredded cheddar cheese
Optional Topping:
2 tablespoons butter
1 cup fresh bread crumbs
Preheat oven to 375 degrees. Spray baking dish with PAM. (only heat oven & prepare pan if you are adding the bread crumb topping)
Cook the macaroni according to package directions.
Meanwhile, in a medium size saucepan, melt butter over medium-low heat.
Add the flour, salt and pepper; stir until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
Drain pasta.
Add to the cheese mixture; toss to coat. You can serve it this way or you can transfer the cheesy goodness to a prepared baking dish.
In a medium size skillet, melt butter--when smooth, add crumbs and stir over medium heat until lightly toasted, about 3 minutes.
Top macaroni & cheese with crumb mixture.
Bake for 25 minutes or until bubbly and golden brown.
