- 1/4 cup [60 g] butter or margarine
- 1/4 cup [35 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 2 cups [500 mL] milk
- 2 cups [450 g] grated Cheddar cheese
- 1/4 cup [60 g] grated Parmesan cheese
- 2 cups [500 mL] boiled drained macaroni elbows
- 1/4 cup [60 mL] fresh bread crumbs
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- Preheat oven to 350°F [180°C].
- Melt butter or margarine into a casserole; stir in flour and salt for 1 minute over low heat.
- Slowly whip in milk; cook stirring often until thickened.
- Stir in 340 g [1 1/2 cups] of grated Cheddar cheese along with grated Parmesan cheese until completely melted.
- Evenly layer half of macaroni elbows into a 6-cup [1.5-L] oven-safe dish; top with half of cheese sauce.
- Repeat layers.
- Top with remaining grated Cheddar cheese and fresh bread crumbs.
- Bake into preheated oven for 20 to 25 minutes, until golden, before serving.
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