Ingredients

The following ingredients have 4 Servings
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 2 cups milk (set out to warm up)
  • pinch Salt
  • pinch ground black pepper
  • 1 pound elbow macaroni
  • 1 lb. Cheddar cheese
  • 6 slices American Cheese
  • 1/2 cup Italian Seasoned Breadcrumb

Instruction

  • Preheat the oven to 350 degrees. At the same time put on a pot of water to boil. 
  • Pour 2 cups of milk into a liquid measuring cup and set aside.
  • Cut or shred the block of cheese and set aside. At this point your water should be boiling, so add your elbow noodles in and cook them for 8-10 minutes. You want to cook them until just before they are al dente.
  • In a large sauce pan over medium heat add 2 tablespoons of butter. Once the butter is melted add in 2 tablespoons of flour and whisk until combined. It will be a bit chunky looking and that is ok. 
  • Then add your milk to your saucepan a little at a time whisking each time until smooth until all the milk is added.
  • Bring everything in the saucepan to a boil, add a pinch of salt and a pinch of pepper, give it a quick whisk and then turn the heat down to low.
  • Let the sauce cool slightly, about 2-3 minutes. The elbow noodles should be done cooking now, so drain them and put them back into your large pot.
  • Put the pot on the stove on low heat, remove the white sauce from the stove and pour it into the boodles.
  • Add your cheese and stir until all the cheese is mostly melted and remove from the heat.
  • Spray a large baking dish with non stick spray and pour your mac and cheese into a large baking dish.
  • Cover the top with slices of American cheese. Cut 2 tablespoons of butter into sliced. Put the slices of butter anywhere the cheese doesn't cover. This will help the crust cook evenly.
  • Sprinkle the Italian Seasoned Breadcrumbs on top of the American cheese. Feel free to add more breadcrumbs if you want a crunchier crust..
  • Bake in the preheated oven for about 30 minutes. You want the crust to be lightly browned.