“Eating and reading are two pleasures that combine admirably.” –C.S. Lewis
Oh my goodness, I love this recipe! Emilie made it for Sunday dinner a while back and it was so delicious–one of the tastiest macaroni and cheese recipes I have ever had. Original recipe source.
Serves approx. 6-8 as a main dish or 10-12 as a side.
- 1 lb. pasta (she only used 1/2 pound and it seemed like plenty)
- 1/2 c. butter
- 1/2 c. flour
- 4 c. milk
- 6 c. sharp or white Cheddar cheese
- 1 T. salt
- 1 T. pepper
- 2. T. butter
- 1/2 c. Panko bread crumbs
Boil your choice of pasta (she used half a pound of generic macaroni) in water salted with a teaspoon or so of salt until al dente.
While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat. Sprinkle in 1/2 c. flour and whisk together for 2-3 minutes to let it cook.
Add in 1 T. salt and up to 1 T. pepper. Slowly pour in 4 cups of whole milk whisking as you go until smooth.
Grease a 9×13″ dish with butter and add the cooked pasta to the dish.
Over the top of the pasta sprinkle 6 cups freshly shredded White Cheddar.
Pour the cream sauce over the top of the cheese and pasta and let it sit a couple minutes to begin to melt the cheese.
Then, stir everything together and make the topping.
In a small skillet, melt 2 T. butter over medium heat. Add in 1/2 c. panko bread crumbs. Stir constantly until golden brown. Sprinkle over the pasta and cheese.
Bake in a 325 degree preheated oven for 12-15 minutes.