Tims Mac and Cheese
A personal twist on mac and cheese—likely extra creamy, cheesy, or with a secret ingredient that makes it uniquely Tim’s favorite.
A personal twist on mac and cheese—likely extra creamy, cheesy, or with a secret ingredient that makes it uniquely Tim’s favorite.
Ingredients
1 (16 ounce) package elbow macaroni
1/2 cup butter
4 tablespoons all-purpose flour ground black pepper to taste
2 cups milk
1 1/2 cups shredded white Cheddar cheese
4 slices day-old bread, torn into small pieces
salt and pepper to taste
Method
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste; stirring until paste-like consistency. Add milk to mixture and stir continually until mixture starts to thicken; slowly stir in cheese 1 cup at a time until all cheese is melted.
Preheat oven to 350 degrees F (175 degrees C).
Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 9x13 inch baking dish. Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt 4 tablespoons butter or margarine and pour over bread. Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.
