Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 2 1/2 cups uncooked elbow macaroni
- 2 cups Milk
- 4 tablespoons melted butter, divided
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs, beaten
- 2 1/2 cups shredded Cheddar cheese, divided
- 3/4 cup fresh breadcrumbs
Cook macaroni according to package directions in boiling salted water; drain and set aside.
Combine milk, 3 tablespoons melted butter, the flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended.
Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture. Bake macaroni and cheese at 350°, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until is set.