Thanksgiving is a week away and it seems like every business is filled with the satisfying aroma of pumpkin spice. Even TV commercials are advertising mouth-watering dishes that remind us just how close we are to pulling our stretchy eating pants out from the back of the closet.
Whether you’re going home or having an awesome Friendsgiving in your college apartment, this holiday is about continuing traditions and making memories with loved ones. As promised, The Hub@TTU is back with another recipe. Now that we’ve got Loaded Mash Potatoes under our belts, let’s try a recipe that some may consider a little bit more challenging:
What you’ll need:
8 ounces uncooked elbow macaroni
3 cups milk
2 cups shredded sharp cheddar cheese
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup grated parmesan cheese
½ cup bread crumbs
¼ cup melted butter
A pinch of paprika
Preheat oven to 350 degrees. Cook macaroni according to package directions. Drain. Melt butter over medium heat in a saucepan. Stir in flour slowly 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 thick. Put macaroni noodles in large baking or casserole dish. Pour sauce over cooked macaroni and stir well.
Melt remaining butter in a skillet over medium heat. Add bread crumbs to butter and brown. Spread over macaroni. Sprinkle the top with paprika. Bake at 350 degrees for 30 minutes.