Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. elbow macaroni (cooked)
  • Cheese sauce (below)
  • 1/2 cup finely shredded Triple Cheddar Cheese
  • 1/2 cup grated Gruyere cheese
  • Buttered breadcrumbs (below)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 3/4 cups + 2 tablespoons milk (heated)
  • 3/4 cup finely shredded Triple Cheddar Cheese
  • salt
  • freshly ground pepper
  • 2 tablespoons butter
  • 1/2 cup Panko style bread crumbs
  • 1/2 cup grated Parmesan cheese

Instruction

  • Preheat oven to 375 degrees F. and prepare an 8 X 8? square baking dish by spraying it with cooking spray.
  • As the pasta is cooking, melt the butter in a medium saucepan.
  • Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown – about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste.
  • Lower the heat and stir in the Triple Cheddar Cheese. Cook for 2 minutes more, stirring constantly. Remove from heat.