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RecipeSavants.com Don’t settle for neon orange macaroni and cheese from a box! If your family loves this classic comfort food, wait until they try my homemade version! Make the velvety cheese sauce with freshly shredded cheese—not the powdered mix. It has a delightfully crunchy crumb topping that bakes golden brown in about 30 minutes. Smart Recipes, American Recipes, Dairy,Other Recipes, Recipes Dairy,Other American Baked Homemade Mac & Cheese PT45M Serves 12 Ingredients: 1 Pound Elbow Macaroni 0.75 Cup Unsalted Butter 0.33 Cup All-Purpose Flour 3 Cups Whole Milk 1 Cup Shredded Cheddar Cheese 1 Teaspoon Kosher Salt 0.5 Teaspoon Freshly Ground Black Pepper 0.5 Cup Plain Panko Crumbs In a large saucepan, cook macaroni al dente according to package directions. Drain well in a colander and set aside. Do not rinse. Preheat the oven to 375 degrees. In another large saucepan over medium-high heat, melt 1/2 cup of butter. Add flour while constantly stirring. Pour in the milk slowly and continue to stir. Bring mixture to a boil and stir constantly for 2 minutes. Stir in the cheese, salt and pepper and continue to stir until a smooth sauce is formed. Combine cooked macaroni and cheese toss, and toss to combine. Transfer to a large casserole dish. Remove saucepan from the heat. Stir in cheese, salt & pepper and stir until the cheese melts. Transfer macaroni to the cheese sauce and mix well until it is completely coated. Meanwhile, in a small bowl, mix 2 tablespoons of butter with panko crumbs. Sprinkle evenly over the surface of the mac & cheese. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
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