Baked Macaroni and Cheese

I've been making this for years. The topping is optional. Add more milk, if you like the cheese sauce to be runnier. Use all the little ends of the pieces of cheese in the cheese drawer. The more the merrier. I don't use blue, swiss, or mozarella, but anything else is fair game.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 9x9 pan

Ingredients

• 16  ounces macaroni
• 4  tablespoons butter
• 3  tablespoons flour
• 2  cups milk
• 1 1⁄2 lbs  grated cheese
• 1⁄4 teaspoon white pepper
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon nutmeg
• 1⁄3 cup  breadcrumbs
• 1⁄2 teaspoon paprika
• 1⁄2 cup parmesan cheese

Directions

1. Boil the macaroni according to the package. Preheat oven to 400.
2. Make a roux: Melt butter in saucepan. Stir in flour, slowly, until bearly browned. Stir in milk slowly, but constantly.
3. Make it into cheese sauce: Stir in the spices. Stir in the cheese a handful at a time, adding more as the last bit melts.
4. Carefully stir into the noodles and turn into a greased casserole for the oven. Mix together the last three ingredients for a topping and sprinkle over macaroni. Bake this at 400F for 1/2 an hour or until browned and bubbling.