Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Cover the dish with a fitted lid or aluminum foil as tightly as possible, then bake for 30 minutes. Then, slice two tablespoons of butter and place over top of the macaroni. Add milk to mixture, bring to a low boil, then add your cheese and cook until melted, creamy add combined. Add flour, salt and pepper and whisk together until smooth. In a separate pan melt butter and cream cheese and mix well.
Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Add the pasta, milk, and salt to a 9×13 inch, or other 3-quart baking dish, and stir to combine. Start by boiling your water and cooking macaroni according to package directions.
Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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