- 1 lb Elbow Macaroni
for White Sauce:
- 8 tbs Butter
- 8 tbs Flour
- 4 cups Half and Half
- 1 tsp Salt
- Black Pepper to taste
- 1½ lbs Co-Jack cheese finely cubed or shredded
for the Topping:
- ¾ cup Breadcrumbs, unseasoned
- 2 tbs Butter
Cook noodles following the instructions on the package.
In a medium sauce pan melt the 8 tbs butter over medium heat.
Add the flour stirring constantly until the Einbrenn/Roux starts to turn light brown.
While stirring add the half and half, salt and pepper and simmer for 5 minutes to thicken.
In a frying pan melt 2 tbs butter, stir in the breadcrumbs and lightly brown them under constant stirring.
Butter a large casserole dish (9x13x2½ inches).
Place half of the noodles into the dish and cover with the cheese.
Add the rest of the noodles and pour in the white sauce.
Cover with the buttered breadcrumbs
Bake uncovered at 375°F convection for 40 minutes. If breadcrumbs become too brown, tent with aluminum foil.
Cheddar, Swiss, Parmesan or other cheese combinations could be used for a stronger and/or sharper taste.