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The absolute yummiest macaroni and cheese casserole

IMG_3703At least that is what my kids call it! This macaroni and cheese dish is truly delicious. It is my adaptation of a recipe passed down to my husband from my mother-in-law. My 11 yr old son would eat it every day if I let him. It has the gooeyness of pizza on top, a little crunch from the breadcrumbs, and of course, bacon bits!

1 400 oz package elbow macaroni
125g light cheddar cheese grated
250g mozzarella cheese grated
2 1/2 oz parmesan cheese grated
1 tsp salt

White sauce:
50g (about 6 tbsp) unsalted butter
1 small onion chopped
1 clove garlic, chopped
1/2 tsp salt
50g (about 3 1/2 tbsp) all purpose flour
2 cups milk
black pepper to taste
paprika to taste

Topping:
1/4 cup bread crumbs
1/3 pack bacon (optional)

Directions:

Boil 6 cups water
When water is boiling, add macaroni and 1/2 tsp salt
Boil according to directions then remove from heat and drain

Put aside 1/2 of the mozzarella and parmesan for the topping
Mix the rest of the cheese together

Heat saucepan on low heat and add butter. Be careful as butter burns easily.
Add onion, garlic and then mix in flour
Add a small amount of milk and stir into flour. Add the remaining milk while mixing or whisking to prevent lumps
Add 1  1/2 tsp salt, black pepper and paprika
When the milk begins to boil, lower heat and keep mixing for 2 mins
Remove from heat

Pour macaroni into a large casserole dish
Mix in the shredded cheddar cheese along with half the parmesan and mozzarella and add the white sauce
Cover with foil and bake at 350F for 30 mins

Remove casserole from oven and sprinkle on remaining cheese and bread crumbs
Bake uncovered for 15 mins until the cheese is melted and the top is brown.

Chop bacon into small pieces and fry until crisp
Remove from oven and sprinkle bacon bits onto casserole

Enjoy.

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