Mac & Cheese

Ingredients

• 8oz Elbow macaroni 

• 2 tbsp Butter unsalted

• 0.3 cup Flour white all purpose

• 2 cups Milk whole 3.25% milkfat

• 1 cup, shredded sharp Cheddar cheese

• 8oz American cheese 

I use whatever cheese i have in the fridge.  Usually cheddar and Mexican blends.  Maybe some cream cheese if I'm low on cheese.

Directions

In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.

In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.

In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.

Pour into a greased 2 quart casserole dish.  Sprinkle the top with panko bread crumbs.

Bake in a preheated 350 degree oven for 30 minutes. Let stand 10 minutes before serving.