1 box of elbow macaroni
1/2 stick of butter
1/2 cups flour
4-6 cups low fat milk
2 cups shredded extra sharp cheddar
2 cups shredded colby jack
1 tsp salt
3 sliced of bread
boil the noodles in salted water until about 1 minute before aldente, preheat oven to 350 degrees. melt the butter in a big pot or dutch oven. add the flour and make a paste(roux). add the salt. add the milk slowly-about a cup at a time, stirring frequently, allowing the milk to come to a bubble or slight boil so that you know your roux as thickened completely. add the cheese and melt it. i like to use a hand blender to make sure everything is really smooth. you can also use all cheddar if you want but the colby jack gives it a much creamier texture and it still tastes really cheesy. add the noodles. you want it to be pretty soupy because the noodles absorb the sauce and it’s better left over as well. It will dry out if you don’t have enough milk. place the sliced bread(sourdough, white, wheat… all are good) in a food processor to turn it into a crumb topping. spread the topping evenly over the top of the macaroni. bake about 30 minutes until hot & maybe bubble and then broil just to brown the crumbs to your liking. (usually about 3-4 minutes)
