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Servings Per Recipe: 6
Amount Per Serving
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Heat oven to 400°F. Cook the macaroni according to the package directions. Meanwhile, melt the butter in a large saucepan over medium heat.
Slowly add the flour. Cook, stirring constantly, for 3 minutes. Add the milk in a steady stream. Cook for 7 minutes.
Add the Cheddar and 2 teaspoons of the salt. Cook for 5 minutes. Remove from heat. Add the drained macaroni and toss.
Transfer to a buttered casserole or individual ovenproof bowls. Combine the bread crumbs, parsley (if using), oil, pepper, and the remaining salt in a small bowl.
Sprinkle over the casserole. Bake until golden and bubbling around the edges, about 25 minutes.
Make the bread-crumb mixture and place it in a resealable freezer bag. Assemble-but do not bake-the casserole. Cover tightly with two layers of foil. Store both for up to 3 months.
Thaw the casserole overnight in the refrigerator or thaw partially in the microwave. Sprinkle the bread-crumb mixture over it. Cover and heat in a 350° F oven for 4O minutes. Uncover and heat until bubbling, about 20 minutes more.
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