A great classic that is also great for a summer BBQ!
Skip the potato salad and serve this with your salad and coleslaw
¼ cup butter
1 1/2 TB all-purpose flour
3 cups milk
2 cups sharp Cheddar, shredded
1 cup Pepperjack, shredded
1/2 cup Parmesan, grated
Tobasco
8 oz pasta (such as elbow macaroni), cooked
1/2 cup breadcrumbs
1 pinch paprika
Preheat oven to 350
In a saucepan, melt butter over medium heat.
Stir in enough flour to make a roux
Add milk to roux, stirring constantly
Stir in cheeses
Cook over low heat until cheese are melted
Add Tobasco to taste
Put cooked pasta in a casserole dish and cover with cheese mixture
Mix pasta and cheese sauce
Sprinkle breadcrumbs over the top of the mixture
Sprinkle paparika
Bake for 30 minutes
Serve