Macaroni And Cheese
The classic mac 'n cheese dish with a crispy top that some would call "Au Gratin".
Ingredients
- 16 Oz Elbow Macaroni Elbows are classic but use your favorite pasta
- 1 Lb Shredded Cheddar Cheese
- 5 Cups Whole Milk
- ½ Cup Butter
- ½ Cup Flour
- ¼ Cup Bread Crumbs
- ¼ Cup Melted Butter
- 12 Oz Fresh Broccoli Optional
- ¼ Cup Grated Parmeisan
- Salt & Pepper To Taste
Instructions
Mise En Place
- Shred cheese if purchased as a block.
- Melt ¼ cup of butter in microwave and combine with ¼ cup of bread crumbs until mixture is crumbly.
- Steam broccoli if using.
Preparation
- Cook macaroni as directed on package for al dente and transfer to a 9” by 16” baking dish.
- Melt ½ cup of butter in a tall pot then add flour and mix until smooth.
- Add milk and salt and pepper to mixture stirring constantly and allow to come to a boil and thicken slightly.
- Stir in cheddar cheese and continue stirring while cheese melts. Take care so that mixture does not burn.
- Pour mixture over the macaroni and mix well leaving a smooth top.
- First sprinkle the butter and bread crumb mixture on top followed by the Parmesan cheese. This will form a nice brown crust while baking.
- Bake at 350 degrees for about 45 minutes or until slightly bubbly and the top has browned.
- Add steamed broccoli if using and serve.