Prep 30 mins
Cook 30 mins
The wonderful homemade goodness of this creamy macaroni and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. -Maria Costello, Monroe, North Carolina (originally from Taste of Home)
- 1 1⁄2 cups uncooked elbow macaroni
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups milk
- 1 cup shredded cheddar cheese
- 2 ounces process cheese, cubed (Velveeta)
- 2 tablespoons dry breadcrumbs
- •Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
- • Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.