Farmhouse Macaroni and Cheese

  • 2 cups (16 oz) dry elbow macaroni
  • 1/2 stick butter
  • 1/4 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp dry mustard
  • White pepper to taste
  • 4 cups half and half
  • 3 cups (about 12 oz) sharp Cheddar (not pre-shredded)
  • 1/4 cup grated Parmesan
  • 1/4 cup bread or cracker crumbs
  • Paprika (optional)

Shred Cheddar and set aside. Cook noodles to al dente; drain and return to pot. Melt butter in saucepan; whisk in flour, cornstarch, and seasonings, then half and half. Heat until lightly bubbling, then stir in Cheddar until melted. Add sauce to noodles, stir well and pour into 13 x 9 x 2 dish sprayed with cooking spray. Stir Parmesan and crumbs together and distribute evenly over top of macaroni; sprinkle with paprika. Cover with aluminum foil and bake 20 minutes at 350; uncover and bake 10 more minutes.



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