Grobe Recipes

Macaroni and Cheese

• 8 ounces elbow macaroni
• 4 tbsp butter (divided)
• 1/4 cup all-purpose flour
• 2 cups milk
• 1.5 cups shreeded cheddar cheese (divided)
• 8 ounces cubed processed cheese food (aka Velveeta)
• 2 tbsp breadcrumbs
• 2 tbsp butter

1. Preheat oven to 350 degrees F.
2. Cook the macaroni until al dente and drain.
3. In a medium saucepan, melt 2 tbsp of the butter.  
4. Add flour and stir vigorously.
5. Add the milk and cook until bubbly (about 5-7 minutes)
6. Add Velveeta and 1 cup of the cheddar and stir until completely melted.
7. In a large bowl, mix the macaroni and cheese sauce. Toss to coat evenly.
8. Pour into a greased 2 quart casserole dish.
9. Melt the additional 2 tbsp butter and add the breadcrumbs. Saute until breadcrumbs are lightly browned.
10. Sprinkle the remaining cheddar cheese and the breadcrumbs over the top of the macaroni.
11. Bake for 30 minutes, then remove and let stand for 10 minutes before serving.