1lb box of elbow macaroni
1/2 lb. white New York extra sharp cheddar cheese, shredded (about 6 cups – please shred your own for the best result)
1/2 lb. Yellow Cheddar or Colby
1 stick unsalted butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
4 cups 2% milk (or whatever you have on-hand)
Panco bread crumbs (optional)
Pre-heat oven to 350 degrees F.
Cook macaroni according to directions on package.
Start cooking the cheese sauce by melting butter in a non-stick saucepan. (You’ll want to use a non-stick pan so the sauce doesn’t burn and stick to the bottom of the pan.)
Add flour, salt, and onion powder and stir until it forms a paste.
Add milk and bring to a boil. Let boil for one minute or until sauce thickens.
Remove from heat and add 4 cups shredded cheese. Stir until cheese melts.
Combine with cooked macaroni.
Pour into 9×13 pan and top with remaining 2 cups of shredded cheese.
Top with Panco bread crumbs (optional)
Bake for 30 minutes or until top is golden and cheese is hot and bubbly.
NOTES: You can use pre-shredded cheese and mix different varieties. Shedding your own really does make it better though. I also like using a combination of hot pepper cheese with shredded yellow cheddar for a little bit of a different taste. You can also switch it up by adding, ham, bacon, green onion etc.