Ingredients:
- 8 ounces elbow macaroni, uncooked
- 4 tablespoons butter
- 1/4 cup flour
- 1 scant teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 2 cups milk
- 2 cups (8 ounces) shredded smoked Cheddar cheese
- 1 cup (4 ounces) shredded or cubed American process cheese
- Topping:
- 1 cup soft fresh bread crumbs
- 2 tablespoons butter
- paprika
Preparation:
Cook macaroni in boiling salted water following the package directions. Drain and rinse; set aside.
In a large saucepan over medium-low heat, melt butter; add flour and stir until blended. Stir in salt, pepper, and mustard. Gradually stir in the milk and continue cooking , stirring, until mixture is thickened. Stir in cheeses until melted and smooth. Add the macaroni and stir to blend. Pour into the prepared baking dish.
Combine bread crumbs and melted butter, tossing to coat well; sprinkle over the macaroni mixture. Lightly sprinkle with paprika.
Bake for 25 minutes, or until browned and bubbly.
Serves 6 to 8.
Related Recipes
More Macaroni and Cheese Recipes
Classic Baked Macaroni and Cheese
Slow Cooker Macaroni and Cheese Recipe
Simple Macaroni and Cheese
Favorite Macaroni and Cheese
Campanelle and Havarti Bake
Quick and Easy Nacho Macaroni and Cheese
Macaroni and Cheese With Bacon
Perciatelli and Cheese Bake
Taco Cheeseburger Macaroni
Macaroni and Cheese With Sausage
Family Favorite Macaroni and Cheese
Macaroni and Cheese
Macaroni and Cheese with Bacon
1928 Macaroni and Cheese
Skillet Macaroni and Cheese
Macaroni and Cheese with Chicken
Sauce for Macaroni and Cheese
Macaroni and Cheese with Ground Beef
Macaroni and Cheese with Tuna
Mexican Macaroni and Cheese
Tuna Macaroni and Cheese
Main Dish Casseroles
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
