I love LeRoy Butler and I really love his Macaroni & Cheese, and I really enjoyed making it with him This morning on Real Milwaukee on Fox 6! But if you're trying to keep it light, try my own Mac & Cheese recipe, but still go out and get LeRoy's cookbook, "Leaping Into the Kitchen" and help out the LeRoy Butler Foundation...
Ingredients:
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3 cups elbow macaroni (prepared by package instructions)
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1/3 cup butter
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1/3 cup flour
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2 cups 1% milk
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3/4 cup fontina cheese (shredded)
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1/2 cup parmesan
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1/2 cup velveeta (cut into chunks)
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Salt & pepper to taste
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Pinch of nutmeg
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1/2 cup bread crumbs
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2 strips bacon (from Roberts'), chopped, cooked well, and drained
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1/4 cup chopped fresh parsely
Directions
Preheat oven to 375 degrees
Melt the butter in a large saucepan over medium-high heat. Once melted, gradually add in flour, constantly whisking until mixture turns light brown, 1-2 minutes (DO NOT WALK AWAY AND DO NOT STOP WHISKING!). Gradually add in milk and bring to a boil while whisking, until the mixture is smooth and the flour is incorporated, 2-3 minutes.
Turn heat down to low and add in cheeses, salt, pepper, and bread crumbs. Stir and cook until well-blended and thickened. Remove from heat and stir in macaroni.
Pour Mac & Cheese mixture into a 2-qt pan sprayed with cooking spray. Top with bread crumbs and parsley and bake for 30-40 minutes, until bubbly and golden brown on top.
