This was originally from LandOLakes but I made some modifications.
Preparation time: 20 min Baking time: 20 min
Yield: 6 servings
1 (7-ounce) box (2 cups) uncooked dried elbow macaroni
1/4 cup Butter
2 tablespoons all-purpose flour
2 cups Milk
1/2 teaspoon salt
1 (2 cups) Sharp Cheddar Cheese, Emmentaler or Aged Ausiago Cheese cubed 1/2
inch
1/2 cup dried bread crumbs
1 tablespoon Butter, melted
1 tablespoon chopped fresh parsley
Heat oven to 350°F. Cook macaroni according to package directions. Drain.
Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in cooked, drained, macaroni and cheese.
Stir together all ingredients (except bread crumbs) in bowl and mix well; Spoon into ungreased 2-quart casserole. Sprinkle bread crumbs over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.
TIP: For a gourmet flavor, stir in 3 ounces cubed cream cheese and 1 teaspoon Dijon-style mustard with the milk.
My favorite is to add 1-11/2 lbs Ground turkey cooked with 1 sweet onion diced and 3 cloves garlic minced.
Nutrition Facts (1 serving): Calories: 430, Fat: 24g, Cholesterol: 70mg, Sodium: 620mg, Carbohydrates: 38g, Dietary Fiber: 2g, Protein: 18g, Weight Watchers points per servicing 11
