Cooking with Chef Hermann: Homemade Mac and Cheese

Homemade Mac and Cheese

8 oz. elbow macaroni

1/2 cup shredded cheddar

1/2 cup shredded Swiss

1/2 cup shredded smoke gouda

1/2 cup parmesan

5 American cheese slices

3 cups milk

1/4 cup butter

1 1/2 tbsp. all purpose flour

2 tbsp. butter

1/2 cup bread crumbs

1 pinch paprika

Cook macaroni according to package directions, drain. In a sauce pan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in a large casserole dish and pour sauce over macaroni. Stir well.

Melt butter or margarine over medium heat. Add breadcrumbs and brown. Spread over macaroni and cheese to cover. Cover with parmesan. Sprinkle with a little paprika. Bake at 350 degrees and serve.