Homemade Mac & Cheese
ETP: Ready in 50 minutes Yield/Serves: 2 people 845 calories
1/2 cup of uncooked elbow macaroni
2 tablespoons butter
1 tablespoon and ¾ teaspoons all-purpose flour
1½ cup milk
1 cup of shredded sharp cheddar cheese
¼ cup of grated parmesan
1 tablespoon butter
¼ cup breadcrumbs
1 tablespoon panko bread crumbs
½ pinch of paprika
Preparation/Instructions/Directions in numerical order:
Preheat the oven: Preheat the oven to 350 degrees F
Cook the pasta: Cook the pasta according to the directions on the box
Drain: Drain the pasta
Cheese Sauce: Melt butter in a medium skillet over low heat. Gradually add flour, whisking until well combined. Slowly pour in milk, whisking constantly until smooth. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in a large casserole dish, and pour sauce over macaroni. Stir well.
Bread Crumb Topper: Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Take the panko and put it in a bowl with the paprika and mix together until the panko seems to be coated in the paprika. Sprinkle the panko over the mac and cheese.
Bake: Bake in the preheated oven for 30 minutes. Serve.