Macaroni and Cheese

"I have made this several times. I found the recipe on allrecipes.com. The only modification I made is adding garlic to the bread crumb mixture to make it taste like garlic bread. The only thing I've found is that there is way too much sauce, and it won't all fit in the dish. I usually save it and use it to moisten left-overs, or use it as a cheese dip. I have never bothered to figure out how much less of each ingredient to add to make just the right amount. If any of you do, let me know. The sauce is a mild cheddar flavor, and is unlike any home-made mac 'n' cheese dish I've had."

INGREDIENTS:

1 lb. box pasta noddles (I like elbow)

5 cups shredded cheddar cheese (4 oz equals 1 cup)

1 cup shredded Parmesan cheese

1/2 cup butter (1 stick)

6 cups milk (I like 2%)

1/4 cup plus 1 tablespoon flour

paprika to taste

Topping:

1 cup bread crumbs

1/2 teaspoon garlic powder

1/4 cup (1/2 stick) butter

DIRECTIONS:

Preheat oven to 350 degrees F. Cook and drain noodles while starting sauce: In large saucepan melt 1/2 cup butter over medium heat. Add flour and stir until smooth. Add milk, stirring constantly. Stir in cheeses and cook over med-low heat until cheese is completely melted, mixes well with milk, and sauce begins to thicken. Meanwhile, melt 1/4 cup butter in small pan over medium heat, and add bread crumbs and garlic powder, stirring until crumbs absorb butter. Put cooked noodles in 13x9 baking dish, and pour enough sauce over to cover noodles. Sprinkle top with bread crumb mixture, and then sprinkle paprika over top (about four pinches). Bake for 30 minutes at 350 degrees F.

(prep. time is about 30 minutes)

Serves approx. 8