8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups infused milk, using your Easy Butter Maker
4 Tablespoons infused butter, using the Easy Butter Maker
3-4 tablespoons all-purpose flour
2 (more) Tablespoons infused butter, using your Easy Butter
1/2 cup bread crumbs
1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt infused butter over medium heat. Stir in enough flour to make a roux (usually equal parts butter and flour) and cook a few minutes. 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, greased casserole dish, and pour sauce over macaroni. Stir well.
3. Melt the final 2 tablespoons of infused butter in a skillet over medium heat. Add breadcrumbs and cook until brown. Spread over the macaroni and cheese to cover, then bake.
4. Bake at 350 degrees F for 30 minutes. Serve while hot.