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Ingredients

1 (16 ounce) package elbow macaroni ½ cup butter 4 tablespoons all-purpose flour ground black pepper to taste 2 cups milk 1 ½ cups shredded white Cheddar cheese 4 slices day-old bread, torn into small pieces salt and pepper to taste

Nutrition Info

655.4 calories carbohydrate: 72.4 g cholesterol: 83.4 mg fat: 30.1 g fiber: 2.9 g protein: 23 g saturatedFat: 18.3 g servingSize: - sodium: 474.4 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste, stirring until paste-like consistency. Add milk to mixture and stir continually until mixture starts to thicken, slowly stir in cheese 1 cup at a time until all cheese is melted.
Preheat oven to 350 degrees F (175 degrees C).
Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 9x13 inch baking dish. Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt 4 tablespoons butter or margarine and pour over bread. Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.

6 servings

Delicious and buttery macaroni and cheese like mom used to make.