Ingredients
- 36 Parmesan Black Pepper Spoons
- Macaroni and Cheese
- ½ Pound Dry Elbow Macaroni
- 3 T Butter
- 2 T Flour
- ½ T Salt
- ⅛ T Black Pepper
- 1 ½ Cups Milk
- ¾ Half & Half
- 2 ½ Cups Shredded Cheddar Cheese
- Prepared Bread Crumbs
Instructions
- Cook Macaroni al dente. Drain, coat in oil, and set aside.
- Melt butter in saucepan over medium heat. Blend in flour, salt and pepper. Cook for 2 minutes.
- Slowly add the milk and half & half, stirring occasionally, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in cheese.
- Garnish onto cutlery with bread crumbs.