My favorite by far is the awesome Velveeta macaroni and cheese. But, with the price of that block of cheese needed to make the recipe, I mine as well get steak. So we reverted back to the old homemade style and were quite pleased with the results. This feeds a good amount of people, and you can be proud to set this at the table.
Thanksgiving GREEK Turkey
Homemade Sausage Stuffing
Homemade Candied Sweet Potatoes
Sesame Green Beans
Check out other recipes in our Holiday Cookbook
8 oz. elbow macaroni
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tab. flour
3 tab. butter
1/2 cup bread crumbs
1 pinch of paprika
Cook macaroni according to package direction. I leave mine a bit al dente. In a saucepan over medium heat, melt butter and stir in enough flour to make a roux. You don't want this roux too thick, just enough flour added to slightly thicken. Add milk stirring constantly and cheeses. Put macaroni in casserole dish and pour sauce over top. Stir well.
Melt butter in skillet over medium heat. Add breadcrumbs and brown. Sprinkle over top of macaroni. Sprinkle with a little paprika. Bake at 350 degrees for 30 minutes.