Ingredients
3 packages (two 16 ounces, one 7 ounces) elbow macaroni1-1/4 cups butter, divided3/4 cup all-purpose flour2 teaspoons salt3 quarts milk3 pounds sharp cheddar cheese, shredded1-1/2 cups dry bread crumbs
Preparation
Cook macaroni according to package directions until almost tender.
Meanwhile, preheat oven to 350°. In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce.
Transfer to 3 greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles.
Bake, uncovered, until golden brown, 35-40 minutes.
