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Mac & Cheese
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| 14.5 oz | elbow macaroni cooked according to pkg directions |
| 1/2 cup | Italian bread crumbs |
| 1/4 cup | Parma-reggiano cheese, grated |
| 5 tbsp | butter |
| 1/4 cup | flour |
| 3 1/2 cups | whole milk |
| 1 lb | shredded sharp cheddar cheese |
| 2 tsp | salt |
| 1/2 tsp | nutmeg grated |
| Lg | sauce pan |
| 9x13x | 2 baking dish |
Nonstick cook spray
Preheat oven 400 degrees
Mix breadcrumbs and Parma-reggiano cheese in bowl
Heat butter in large sauce pan on med until melted.
Add flour. Stir until smooth. Cook 3-4 mins until light golden brown.
Add milk to butter mixture 1 cup at a time. Whisk continuously until very smooth.
Bring to boil. Cook for 10 mins on medium whisking continuously.
Add cheddar. Stir until melted completely.
Season with salt and nutmeg. Set aside.
Stir in cooked pasta
Spray baking dish with non-stick spray
Add pasta/cheese mixture
Top with breadcrumbs mixture
Bake on center rack 15-20 mins until top is golden brown and bubbling on edges.
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