Ingredients
6
6 servings
- •1 (16 ounce) package elbow macaroni
- •0.5 cup butter
- •4 tablespoons all-purpose flour
- •ground black pepper to taste
- •2 cups milk
- •1.5 cups shredded white Cheddar cheese
- •4 slices day-old bread, torn into small pieces
- •salt and pepper to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 655
- Carbohydrate: 72g
- Fat: 30g
- Fiber: 3g
- Protein: 23g
- Sugar: 7g
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