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The way dad likes it!

INGREDIENTS

• 1 lb elbow macaroni
• 3 cups heavy cream
• 2 cups milk
• 5 Tbsp butter, divided
• 4 Tbsp flour
• 1/3 cup white wine (optional)
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan Cheese, divided (reserve 1/4 cup)
• 1/2 cup seasoned breadcrumbs
• salt & pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease 13- by 9-inch baking pan
2. Cook pasta according to package directions. Drain and reserve.
3. To prepare sauce: Combine cream and milk and heat (in microwave).
4. In saucepan, melt 4 Tbsp butter.  Wisk in flour and cook for 1 minute. Gradually add hot milk and cream until smooth sauce forms, stirring constantly.  Bring sauce to boil and remove from heat. Slowly stir in cheeses until melted.
5. Combine cream sauce a little at a time with pasta until creamy consistency is achieved.  Reserve remainder of cream sauce for another yse (or don’t – use it all). Season pasta mixture with salt and pepper to taste. Sprinkle top with bread crumbs and remaining Parmesan cheese. Dot with remaining butter.
6. Bake in preheated oven for about 30 minutes, or until brown and bubbly.

Yields: 8 servings

Prep Time/Cook Time:  15/40

Source: The Press of Atlantic City clipping