Mac and Cheese

Directions

1. For the Buttered Breadcrumbs, melt the butter in a small skillet over medium  heat.  Add the breadcrumbs; cook for 2 minutes or until the breadcrumbs are lightly toasted, stirring frequently. Spoon the breadcrumbs into a bowl; set aside until ready to use.

2. For the Mac and Cheese, cook the macaroni in a large saucepan of boiling water as directed on the package, except reduce the cooking time by 2 minutes. Drain the macaroni; place in a large bowl.

3. Preheat the oven to 425°F.

4. Melt the butter in the same large saucepan over medium heat. Whisk in the flour, then cook and stir for 1 minute. Gradually stir in the milk, then bring to a boil. Cook for an additional 2 minutes or until thickened, stirring constantly. Add the cheese; cook and stir until melted. Remove the saucepan from the heat.  Season the sauce with the salt and Casserole Allrounder.

5. Add the macaroni; stir until evenly coated with the sauce. Spoon into a greased casserole dish. Top with the Buttered Breadcrumbs.

6. Bake for 15 minutes.

7. Tip: Our chef's recommendation: "My favorite cheese for Mac and Cheese is a mixture of Cheddar, Comté or Gruyère, Edam and a mature Alpine cheese. For the best Mac and Cheese, shred the cheese by hand. Packages of shredded cheese often contain anti-caking agents, which can prevent those delicious, gooey melted cheese strands!"