Basic Mac and Cheese

By dorchuk

*Tip: For a rich and creamy sauce, use whole or 2% milk. Substitute skim milk to make a thinner, reduced-fat version.

Ingredients

• 1 pound elbow macaroni, cooked
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk*
• 2 cups shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 1/2 cup bread crumbs**
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

Preheat oven to 400°F. In a large saucepan over medium heat, melt butter. Add flour and cook for one minute, stirring constantly. Add milk and whisk gently until smooth. Bring to a boil, then reduce to a simmer and cook for 5 minutes, or until sauce has thickened. Season with salt and pepper.
In a 9x13” baking dish, toss pasta with sauce. Stir in cheddar and Parmesan, then sprinkle with bread crumbs and parsley. Bake until crust is golden brown and crispy, about 15 minutes.