Mac and Sal

Eat with baby spinach salad

8 ounces uncooked wholegrain elbow macaroni
2 cups extra sharp Cheddar cheese grated by hand (allergic to preservative in pre-grated cheese)


1/2 cup grated Parmesan cheese
3 cups 2 percent milk
1/4 cup unsalted butter or SMART margarine


2 1/2 tablespoons all-purpose flour
2 tablespoons butter


1/2 cup bread crumbs
1 pinch paprika
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Cook small macaroni in Pressure cooker, according to HALF the TIME on the package directions (3-4 minutes). Drain.
In a saucepan, 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 large buttered casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F for 30 minutes. Serve.