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


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


1. Cook macaroni according to the package directions. Drain.
2. 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.
3. 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.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Baked Goods, Pasta, Vegetarian
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Preparation Times