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Macaroni and Cheese ~ Old Fashioned ~ Serves 4
Ready in 30-60 minutes

Made with breadcrumbs, Parmesan cheese, elbow macaroni, butter, flour, milk, dry mustard, salt, black pepper, cayenne pepper, and sharp Cheddar cheese

1 1/2 cup uncooked elbow macaroni pasta
4 tablespoons butter, divided
1/4 cup flour
3 cups milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 1/2 cup shredded sharp Cheddar cheese
1/4 cup freshly grated Parmesan cheese
1/3 cup plain dry breadcrumbs

Preheat the oven to 375 degrees F. Grease a shallow, 2-quart baking dish.
Cook the macaroni in boiling water until al dente (8-9 minutes). Drain well and rinse under cool water. Set aside.
Melt half the butter in a large saucepan over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, for 1 minute.
While stirring, add the milk, dry mustard, salt, black pepper, and cayenne. Stir until the mixture is smooth.
Bring to a boil, stirring constantly, and let cook for one minute. Remove the pan from the heat and stir in the Cheddar and Parmesan cheese.
Stir until the cheese is melted and the sauce is smooth.
Stir the pasta into the cheese sauce and mix to coat it evenly.
Pour the macaroni mixture into the prepared baking dish.
Melt the remaining butter and combine with the breadcrumbs. Sprinkle the buttered crumbs evenly over the top of the macaroni.
Place the baking dish in the oven and bake at 375 degrees F for 30 minutes.
Remove the pan from the oven and let rest for 10 minutes before serving for the pasta to absorb any excess sauce.

Nutrition ~ 553 calories, 34 grams fat, 38 grams carbohydrates, 24 grams protein per serving.


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