Mac and Cheese

This is no Mac and Cheese out of a box.  This recipe is very rich and creamy, dare I say it..... Gourmet Mac and Cheese.  The roux approach thickens the sauce with a velvety richness that you just can't get out of a box product.  The addition of Parmesan cheese adds an Umami taste to the flavour profile.  I like to use the smokey Paprika but use regular if that's what you like!  If it looks like you have way to much sauce for the amount of macaroni you are doing it right, use it all up when you pour it over the pasta.  The pasta is very thirsty and will take all the sauce you can give it.  Optionally, you can add a few chili flakes to heat up the dish a bit.

INGREDIENTS:

8 ounces uncooked elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup grated Parmesan cheese 3 cups milk 1/4 cup butter

2 1/2 tablespoons all-purpose flour 2 tablespoons butter 1/2 cup bread crumbs 1 pinch paprika

DIRECTIONS:

1.	Cook macaroni according to the package directions. Drain.
2.	In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3.	Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4.	Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.