1 lb elbow macaroni (we use medium shells)
3 tablespoons margarine
1 tablespoon flour
3 cups milk
8 ounces cream cheese
16 ounces shredded cheese (we really like a mix of cheddar and colby)
salt & breadcrumbs to taste
Preheat oven to 350°F. Spray a 9"x13" casserole dish with cooking spray.
Cook pasta according to package directions. Drain, rinse and return to the large pot; set aside.
In a large skillet, melt the butter over medium heat. Add the flour and cook until bubbly (not very long at all). Add the milk slowly, stirring after each addition and cook until slightly thickened. Add the cream cheese, stirring until completely melted. Season with salt to taste and remove from heat.
Pour the mixture over the pasta, stirring gently to combine. Add half of the shredded cheese, stirring to combine until cheese is melted. Pour the mixture into the casserole dish. Top with remaining cheese and breadcrumbs to taste. Cook for 15-25 minutes.
recipe says 20 but I've had it done at 15 or kept it in until 25, no idea why theres been that big of a time difference. Just check after 15 or so