4 ½cupssharp Cheddar cheeseshredded and divided (from two 10-ounce blocks)
1cupsoft breadcrumbsmade from 4 slices of bread with crusts removed
¼cupmelted butter or margarine
Freshly ground black pepperfor garnish
Instructies
Cook the elbow macaroni according to the package instructions until al dente.
Drain well and set aside.
In a quart-sized jar with a tightly-sealed lid, combine the milk, all-purpose flour, and onion powder.
Shake the jar vigorously for about 1 minute to create a smooth mixture.
In a large mixing bowl, combine the flour mixture, 3 1/2 cups of shredded sharp Cheddar cheese, and the cooked macaroni.
Stir until the macaroni is thoroughly coated with the cheese mixture.
Transfer the macaroni mixture into a lightly greased 13×9-inch baking dish or use 2 (11-inch) oval baking dishes if preferred.
Evenly sprinkle the soft breadcrumbs over the top of the macaroni mixture.
Then, sprinkle the remaining 1 cup of shredded sharp Cheddar cheese evenly over the breadcrumbs.
Drizzle the melted butter evenly over the cheese layer.
Preheat your oven to 350°F (175°C).
Bake the macaroni and cheese in the preheated oven for approximately 45 minutes, or until the top turns a beautiful golden brown and the cheese is bubbling.
Once it’s done, garnish the macaroni and cheese with freshly ground black pepper to taste.
