This is a awesome mac and cheese. For a great meatless dinner!
8 ounces uncooked elbow macaroni
4 cups shredded sharp Cheddar cheese
1 cup grated Parmesan cheese
6 cups milk
5 Tbsp butter
5 Tbsp. all-purpose flour
1 Tbsp. pepper
1 Tbsp. salt
1 1/2 Tbsp. Swimmin’ in Smoke’s Cattle Call
1/2 cup scallions
2 Tbsp. Jalapeno or Green Chili’s diced (optional)
To prepare breadcrumbs:
4 tablespoons butter
1 cup bread crumbs
1/2 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. garlic
Cook macaroni according to the package directions. Drain.
In a saucepan, melt 5 tbsp. butter or margarine over medium heat. Stir in flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, salt & pepper, Cattle Call, scallions & Jalapeno’s or Green Chili’s (or both). Cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt 4 tbsp. butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with the a little shredded cheese, salt, pepper & garlic.
Bake at 375 degrees F. for 40 minutes, or until brown. Serve.