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A carefree classic dish beautifully baked from the kitchens of  thegayhare

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Another classic I love a good mac and cheese

8 ounces uncooked pasta (elbow macaroni, or shells for more traditional but I like to mix up the shapes just for fun)
2 cups sharp shredded Cheddar cheese
1/2 cup grated Parmesan
3 cups milk
1/4 cup butter
2 1/2 tablespoons flour
2 tablespoons butter
1/2 cup bread crumbs

1. Cook pasta as directed. Drain
2. in sauce pan melt butter and add flour. stir until well mixed. Add milk stirring constantly. gradually stir in cheese, and cook over low heat untill cheese is melted and sauce is thickened. Pour over pasta, and stir well.
3.in a skillet melt butter over meduim heat and brown bread crumbs. spread evenly over past and sauce to cover.
4. Bake at 350 for 30 minutes

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Allergy warning – recipe contains dairy products