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½ cup butter (not margarine)
¼ cup flour
1 teaspoon salt
6 cups milk
1 pound Barilla elbows or rotini pasta
2 cups (8 ounces) sharp cheddar cheese, shredded
1 cup fresh parmesan cheese, grated and divided
MELT butter in 4-quart saucepan over medium heat. Stir in flour and salt. Cook 1 minute, stirring constantly.
ADD milk, stirring to blend. Bring to a simmer, stirring frequently. Add Elbows; cover. Continue to simmer over low heat for 8 to 9 minutes, stirring occasionally. (Mixture will thicken as it cooks.)
REMOVE from heat. Add 1½ cups sharp cheddar cheese and ¾ cup parmesan cheese; mix gently. Pour into 2 quart casserole dish. Top with remaining cheeses; cover and let stand 5 minutes before serving.