“Fancy” Mac and Cheese (serves 5-6)
A fantastic Saturday night dinner:
Béchamel Sauce:
6 tablespoons butter
6 tablespoons flour
4 cups milk
salt and pepper
2-3 cups cheese, diced: a mix of Gouda and Edam (and cheddar if you’re lucky)
2 cloves garlic, minced
Pasta/Topping:
1.5 pounds elbow macaroni
1 cup breadcrumbs mixed with a few tablespoons melted butter
To make the béchamel, melt the butter and then add the flour. Mix well, then add the garlic and cook for 5 minutes on low. Warm the milk in a separate pot and then add it to the butter/flour/garlic mixture, along with the salt and pepper. Bring it to a boil and then add the cheese. Cook on medium-low heat until it melts. Cook pasta until it’s a little underdone, drain, and mix with sauce. Place in a greased casserole dish. Sprinkle bread crumb mixture on top and bake in the oven at 375 degrees F. for like 15-20 minutes, depending on how brown you want it. Remove, let it cool for about 5 minutes, and then enjoy!
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