This favorite macaroni and cheese recipe is baked until bubbling for a soothing and satisfying supper.
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2 cups uncooked dried elbow macaroni
1/4 cup Land O Lakes® Butter
2 tablespoons all-purpose flour
2 cups Land O Lakes® Half & Half
1/2 teaspoon salt
10 (3/4-ounce) slices Land O Lakes® Deli American, quartered
1/2 cup dried bread crumbs
1 tablespoon Land O Lakes® Butter, melted
1 tablespoon chopped fresh parsley
Heat oven to 350°F.
Cook macaroni according to package directions. Drain.
Melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, 1 minute or until smooth and bubbly. Add half & half and salt. Continue cooking, stirring occasionally, 3-4 minutes or until sauce is thickened.
Reduce heat to low; stir in cheese. Cook 3-5 minutes or until cheese is melted. Add cooked macaroni; mix well.Spoon into ungreased 2-quart casserole.
Stir together all topping ingredients in bowl; sprinkle over top of macaroni mixture. Bake 20-25 minutes or until heated through and golden brown.
For a added flavor, stir in 3 ounces cubed cream cheese and 1 teaspoon Dijon-style mustard into the sauce.
Explore reviews fromour online community
I have been making mac and cheese forever and NOTHING is as good as this recipe. I made it for my mother when I was visiting for a week and she had me make it twice. It really is the "Best Ever"
Wow! The best I have ever made. Made this per directions except used 12 oz 4% cottage cheese that I hand blended till smooth while adding enough whole milk to make it 2 cups. Cooked the small elbow Mac al dente..... wife says....simply awesome!
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