
As I was watching FoodTV's Throwdown with Bobby Flay's Macaroni and Cheese episode last weekend I realized I never made a real mac and cheese dish in all the times that I've cooked in my kitchen. I've always relied on the box kind. I've informed my husband of this sudden epiphany and with his condescending smile, started to tell me how to make one. See, my husband is a good cook. He actually had attended cooking classes at a Culinary School while deployed overseas 3 years ago. Not to mention he is very well trained by his Mom. So seriously, when I cook, I always think about his input coz he knows his food. He has techniques that he tried to teach me through the years but I'm more of a Rachael Ray kind of cook. I go with the flow and I eyeball a lot :). Anyhoo, back to the mac and cheese, coincidentally, I was making fried chicken that night so mac and cheese went perfectly with it. Good thing my fridge has at least 4 kinds of cheeses on hand. Yeah, we love cheese :).
INGREDIENTS:
I package of elbow macaroni, cook according to the box
1 1/2 cup of shredded sharp cheddar cheese
1 1/2 cup of monterey jack cheese
1/2 cup grated parmesan cheese
2 cups milk
1/4 cup butter
2 tablespoons flour
2 tablsepoons butter
1/2 cup bread crumbs
a sprinkle of paprika
Cook the elbow macaroni accordingly. Set aside.
In a saucepan, melt 1/4 cup butter. Stir in the flour to make a roux. Gradually add the milk, stirring constantly. Add the cheeses, keep stirring and cook until melted and slightly thick.
Put the pasta in a casserole dish, pour the sauce over then stir well.
Melt 2 tablespoons butter in a small pan. Add the breadcrumbs and let it brown. Sprinkle over the macaroni and cheese mixture. Sprinkle paprika on top.
Bake ar 350F for at least 30 minutes.

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Thanks for the tip about cooking the bread crumbs with butter - so the bread crumbs will definitely be toasted. I've been adding the bread crumbs from a container right before I pop the pasta/cheese sauce in the oven, and the bread crumbs aren't toasty.