- 1 pack uncooked elbow macaroni
- 3 cups grated Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 3 tbsp butter
- 1 tbsp all-purpose flour
Cook elbow macaroni per package directions.
Melt butter in a saucepan over medium heat then add just enough flour to make a roux.
Add milk to roux little by little while stirring.
Add in 2/3 of the Cheddar cheese and all of the Parmesan.
Lower the heat and cook until cheese is melted.
Moderately season with salt.
In a large casserole dish, put the drained macaroni and add the cheese mixture.
Mix well and sprinkle the remaining 1/3 of Cheddar on top.
Bake at 350 degrees F for 20-30 minutes.
Serve with sliced baguettes.