• 3 tbsp butter
  • 2 tbsp flout
  • 1/2 tsp salt
  • 2 cups milk
  • 2 cups shredded white sharp cheddar cheese, divided
  • 2 cups elbow macaroni, cooked and drained
  • bread crumbs


  • Preheat oven to 350 F

  • Melt butter in saucepan on low heat, add flour and salt, mix well. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low, simmer for 3-5 minutes or until thickened. Add 1-1/2 cups of cheese, cook until melted, stirring constantly. Add macaroni; mix lightly.

  • Spoon in to 1-1/2 quart casserole, sprinkle with remaining 1/2 cup of cheese.

  • Sprinkle top with bread crumbs, dot with butter.

  • Bake 20 min or until heated through