There is a time and place for each type of macaroni and cheese. This version is creamy, cheesy, and SO FANTASTIC!
***This recipe serves 4-6!
Ingredients:
1/2 lb. elbow macaroni, cooked and drained (or any short cut pasta you like)
4 Tbsp. unsalted butter, plus 1 Tbsp. of butter for the top
4 Tbsp. flour
Salt & pepper, to taste
2 cups of whole milk, slightly warmed
1 cup shredded sharp cheddar
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese
1/4 cup bread crumbs (I like using Italian bread crumbs, but plain are fine too)
Preheat the oven to 400 degrees. Spray a 2 qt. casserole dish with nonstick cooking spray.
In a large saucepan over medium heat, melt the butter. Add in the flour to create a roux. Stir and cook for 1 minute.
Slowly add the warm milk, stirring constantly. Cook for about 4 or 5 minutes until thickened. Season with salt and pepper and turn off the heat.
While the roux is still hot, add in all of the cheddar and mozzarella. Add only half of the Parmesan. The rest will be for the top!
Pour into the prepared casserole dish. Sprinkle the top with the bread crumbs and the rest of the Parmesan cheese.
Cut up the 1 Tbsp. of butter for the top and spread it out on the top.
Bake in your preheated oven for 20-25 minutes or until the top is golden brown and bubbly!