A scrumptious bread and butter crust makes this baked casserole extra tasty. Lots of sharp Cheddar cheese goes into a simple white sauce of flour and milk, then the pasta and cheese go for a bake with bits of buttered bread over the top.
INGREDIENTS (for 6 servings):
- 1 (16 ounce) package elbow macaroni
- 1/2 cup butter
- 4 tablespoons all-purpose flour
- ground black pepper to taste
- 2 cups milk
- 1 1/2 cups shredded white Cheddar cheese
- 4 slices day-old bread, torn into small pieces
- salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste; stirring until paste-like consistency. Add milk to mixture and stir continually until mixture starts to thicken; slowly stir in cheese 1 cup at a time until all cheese is melted.
Preheat oven to 350 degrees F (175 degrees C).
Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 9x13 inch baking dish. Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt 4 tablespoons butter or margarine and pour over bread. Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.