toniD's MAC & CHEESE

MACARONI & CHEESE 1 Lb Elbow
Submitted by toniD on Wed, 04/09/2008 - 8:58pm.

MACARONI & CHEESE

1 Lb Elbow Macaroni
2 8oz Pkgs Shredded Sharp Cheddar Cheese
1 ½ cups Grated Romano
4 cups White (Béchamel) Sauce
Salt & Pepper to taste

WHITE SAUCE

1 Stick Butter
½ cup All Purpose Flour, plus (to make a paste)
2 + cups Warm Milk

Melt butter over medium heat in heavy saucepan. Add enough flour to make a thick pasty mixture. Lower heat a little and add warmed milk a little at a time whisking constantly until mixture thickens again. Mixture should be the consistency of a creamed soup. Set aside to cool.

Cook elbow macaroni until tender. Don’t overcook. Drain. Put cooked elbow macaroni into a 4-quart pan. Add grated cheddar and about 1 cup of the grated Romano cheese. Add salt and pepper to taste then mix in the White sauce. Sprinkle top with more Cheddar and Romano and paprika.

Put pan into 350° oven for about ½ hour or until top is lightly browned. Let cool a little before serving.

Enjoy!