The Farmer Family Cookbook

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Ingredients

• 1.50.25 cups elbow macaroni
• 40.666666666667 tbsp butter, divided
• .250.0416666666667 cup flour
• 30.5 cups milk
• 10.166666666667 tsp dry mustard
• .750.125 tsp salt
• .250.0416666666667 tsp freshly ground pepper
• 1.50.25 cups shredded sharp cheddar cheese
• .250.0416666666667 cup freshly grated Parmesan cheese
• .330.055 cups plain dry bread crumbs

Steps

1. Cook macaroni in boiling salted water in a large saucepan just until tender, about 8 minutes. Drain and rinse in cold water. Meanwhile, make a white sauce by melting 2 tbsp butter in a saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually stir in milk, mustard, salt and pepper. Bring to boil stirring constantly for about 1 minute. Remove from heat and fold in cheeses until melted and smooth. Stir in macaroni. Pour into 9x13 pan. Melt remaining 2 tbsp butter and stir in bread crumbs. Sprinkle over macaroni. Bake for 30 minutes. Let stand 10 minutes before serving.