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Classic Baked Macaroni and Cheese
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| SERVINGS 4 UNITS US | |
| 1 (8 ounce) package | macaroni |
| 4 tablespoons | butter |
| 4 tablespoons | flour |
| 1 cup | milk |
| 1 cup | cream |
| 1⁄2 teaspoon salt | |
| fresh ground black pepper, to taste | |
| 2 cups | cheddar cheese, shredded good quality |
1⁄2 cup breadcrumbs, buttered
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Fast. Easy. Delicious. Made in 30 minutes or less
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DIRECTIONS
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
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