Homemade Macaroni & Cheese

Serves 4-6
Cooking Temp 400 degrees


Ingredients
6 T GF butter (sweet) (kroger, great value, kirkland) always check labels (ingredients can change)
4 T Sun flour Mills all purpose flour (or other GF flour)
2 cups milk
1 tsp morton salt
1/4 tsp Mcmormick white pepper
12 oz De Boles elbow style macaroni, cooked (needs to be the small elbow style otherwise you'll have to use 2 pans and double the sauce)
2 cups Kraft or Tillamook Extra Sharp Cheddar cheese, grated (we like to add more, yum) (1/3 needs to be melted into sauce and then layer the rest)
1/4 cup of Kraft parmesan (melt into sauce)


Melt 4 T of the butter in a sauce pan; blend in the flour, add the milk, stirring steadily until it reaches the boiling point.  Mix in salt & pepper.  Also, melt 1/3 of the cheddar cheese and all the parmesan into the sauce.  Cook over low heat for 10 minutes.


In a greased casserole dish, make as many layers as possible of the macaroni, remaining cheese & sauce.  Dot with remaining butter.


Recipe by: Melinda Connell (my most wonderful Mother-In-Law and an amazing cook)