Does not show the Breadcrumb topping. Picture will be replaced as soon as we take our own.

Ingredients:

•     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

Directions:

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.