Real Mac and Cheese



  • 1 lb package short pasta (penne, elbow macaroni, etc)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 8-oz block sharp white cheddar cheese, grated and divided (about 2 cups)
  • 8-oz block smoked Gouda or Gruyere cheese, grated and divided (about 2 cups)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)


  1. Cook the pasta according to package directions, set aside.
  2. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Continue whisking and cook for 2 minutes. Gradually whisk in milk. Whisking constantly, cook for 5 minutes or until thickened. Reduce heat to low and stir in salt, black pepper and most of the cheese, reserving about a cup of cheese. Pour the pasta in a lightly greased 8 x 11 x 2 baking dish. Spoon the cheese sauce over the pasta, stirring lightly to even out the sauce in the pan.
  3. Sprinkle the top with the remaining cup of cheese. Melt 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
  4. Bake at 400° for 20 minutes or until bubbly and bread crumbs are golden. Remove from oven, and prepare yourself for out-of-this world macaroni and cheese.




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