![]() Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top 25 to 30 minutes. Using a pasta spoon, toss cooked pasta with cheese sauce. ![]() Continue to cook on medium heat until paste turns a light brown. After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Cook pasta: bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. In a large, heavy bottom saucepan, melt butter. Continue to cook, stirring constantly, until the sauce thickens. Leave for 5 minutes, stir once more, and then serve. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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