(8 0z.) package macaroni
fresh ground pepper, to taste
cups cheddar cheese, shredded good quality
cup breadcrumbs, buttered
- Preheat oven to 400 degrees - cook and drain macaroni according to package directions; set aside - In a large saucepan melt butter - Add flour mixed with salt and pepper, using a whisk to stir until well blended - Pour milk and cream in gradually: stirring constantly. - Bring to boiling point and boil 2 minutes (stirring constantly) - Reduce heat and cook (stirring constantly) 10 minutes - Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts - Turn off flame - Add macaroni to the saucepan and toss to coat with the cheese sauce - Transfer macaroni to a buttered baking dish - Sprinkle with breadcrumbs - Bake 20 minutes until the top is golden brown - (you can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to the freezer - I gernerally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and chees to a buttered baking dish, sprinkle with bread crumbs and then bake for 20-30 minutes, until golden brown on top and bubbling.