1 lb macaroni
1/4 cup butter
1 cup finely chopped onion
1 cup finely chopped celery
1/4 cup flour
3 cups milk
1 1/2 cup grated cheddar
1 1/2 cup grated swiss
1 tsp dijon mustard
1/4 tsp paprika
Salt and pepper to taste
2 tbsp butter
2 cups fresh breadcrumbs
1/4 cup grated parmesan
1/4 cup butter
1 cup finely chopped onion
1 cup finely chopped celery
1/4 cup flour
3 cups milk
1 1/2 cup grated cheddar
1 1/2 cup grated swiss
1 tsp dijon mustard
1/4 tsp paprika
Salt and pepper to taste
2 tbsp butter
2 cups fresh breadcrumbs
1/4 cup grated parmesan
- Cook macaroni. Drain and reserve pasta.
- Melt 1/4 cup butter in large pot over medium heat.
- Add onion and celery and cook until translucent (about 5-7 minutes).
- Sprinkle flour over vegetables and stir well to blend.
- Stir in 1 cup milk and cook for 1-2 minutes or until thickened.
- Stir in remaining 2 cups milk and cook, stirring often for 7-9 minutes.
- Add grated cheese and stir until melted, then remove from heat.
- Add dijon, paprika, salt, and pepper.
- Add reserved macaroni and stir well and pour into a greased 12 cup casserole dish, set aside.
- In small saucepan, melt 2 tbsp butter and add to breadcrumbs. Sprinkle macaroni with Parmesan and breadcrumbs
- Bake for 10-12 minutes in 350 oven .
- More like 30 minutes if made ahead and refridgerated.