We really don’t eat carbs all the time, but my sweet husband wanted to surprise me with dinner the other day and made this rich and creamy mac and cheese and his tasty homemade meatloaf. It was so gooooood. Needless to say I had to exercise a little more the next day, but it was worth it! Oh, go ahead… you can have just a little.
1 1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese
2 ounces Velveeta cheese
2 tablespoons dry bread crumbs for the top, he used Italian style breadcrumbs
Cook macaroni according to package directions.
In a saucepan, melt 4 tablespoons butter over medium heat.
Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add the cheeses, stirring until cheese is melted.
Drain your macaroni and transfer macaroni to a greased 1-1/2-qt. baking dish.
Pour cheese sauce over macaroni; mix well.
Melt the remaining butter; add the bread crumbs. Sprinkle over top.
Bake, uncovered, at 375 degrees for 30 minutes or until heated through and topping is golden brown.