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Ingredients

8 ounces uncooked elbow macaroni 2 cups shredded sharp Cheddar cheese ½ cup grated Parmesan cheese 3 cups milk ¼ cup butter 2 ½ tablespoons all-purpose flour 2 tablespoons butter ½ cup bread crumbs 1 pinch paprika

Nutrition Info

858.2 calories carbohydrate: 66.7 g cholesterol: 141.6 mg fat: 48.7 g fiber: 3.4 g protein: 37.7 g saturatedFat: 29.9 g servingSize: - sodium: 879.3 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

4 servings

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.