• Servings : 8
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 0m


No Ingredients Found !

4 cups water

1 pound uncooked elbow macaroni

¾ cup butter

6 tablespoons all-purpose flour

5 cups whole milk

6¾ cups shredded extra-sharp

Cheddar cheese

½ cup grated Pecorino Romano or

Parmesan cheese

Salt and ground black pepper

Cooking spray

1½ cups bread crumbs


No Steps Found !

1.Pour water into pot. Set to STOVETOP HIGH. Heat uncovered to a boil. Stir in macaroni. Cook uncovered 9 minutes or until macaroni is just tender, stirring occasionally. Remove macaroni from pot and drain well in colander, reserving 1 cup cooking water.
2. Add ½ cup butter to pot. Set to STOVETOP MED and heat until butter is melted. Stir in flour. Cook uncovered 3 minutes, stirring constantly. Add milk and heat to a boil, stirring constantly. Cook uncovered 3 minutes, or until mixture is thickened and smooth, stirring occasionally. Stir in 6 cups Cheddar cheese, ¼ cup Pecorino Romano cheese, salt, and pepper until cheeses are melted, stirring occasionally. Turn off pot.
3. Stir cheese mixture, macaroni, and reserved cooking water in large bowl. Wipe pot clean.
4. Melt remaining ¼ cup butter. Stir melted butter, bread crumbs, ¾ cup Cheddar cheese, and ¼ cup Pecorino Romano in bowl.
5. Spray pot with cooking spray. Press bread crumb mixture onto bottom and 1 inch up sides of pot. Pour in macaroni mixture. Set OVEN to 350°F for 20 minutes, checking after 15 minutes. Cook until golden brown on bottom and sides and invert onto plate.

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