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Ingredients
- 1 (8 ounce) package large elbow macaroni
- 4 TBSP butter
- 4 TBSP flour
- 1 cup milk
- 1 cup cream
- 1/2 tsp salt
- fresh ground black pepper, to taste
- 2 cups cheddar cheese, shredded good quality
- 1/2 cup bread crumbs
- 2 TBSP melted butter
Directions
1.
Cook and drain macaroni according to package directions; set aside.
2.
In a large saucepan melt butter.
3.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
4.
Pour milk and cream in gradually; stirring constantly.
5.
Bring to boiling point and boil 2 minutes (stirring constantly).
6.
Reduce heat and cook (stirring constantly) 10 minutes.
7.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
8.
Turn off heat. Preheat oven to 400 degrees
9.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
10.
Transfer macaroni to a buttered 8 x 8 inch baking dish.
11.
Mix bread crumbs with melted butter.
12.
Sprinkle with bread crumbs.
13.
Bake 20 minutes until the top is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 826 | |
| Calories from Fat 450 | 54% |
| Total Fat 51.22g | 64% |
| Saturated Fat 31.54g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 915mg | 38% |
| Potassium 382mg | 11% |
| Total Carbs 63.71g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.97g | 4% |
| Protein 27.84g | 45% |
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