Mac 'N' Cheese For A Bunch - cooking recipe

Ingredients

2 (16 ounce) packages elbow macaroni (Ronzoni Whole Wheat pasta)
1 (7 ounce) package elbow macaroni (Ronzoni Whole Wheat pasta)
1 1/4 cups unsalted butter, divided
3/4 cup all-purpose flour
2 teaspoons salt (optional)
3 quarts 1% low-fat milk
3 lbs low-fat sharp cheddar cheese, shredded
1 1/2 cups dry breadcrumbs

Preparation

Preheat oven to 350\u00b0F; Grease three 13X9 baking pans.
Cook all the macaroni per package directions and drain.
While the macaroni cooks, in a large soup kettle melt 1 cup of the butter; then stir in flour and salt until smooth.
Gradually stir in milk and slowly bring to a boil; cook and stir until thickened.
Reduce heat and add the cheese, stirring until melted; stir well-drained macaroni into sauce.
Divide the mixture equally among the 3 greased baking pans; melt the remaining butter and mix with the bread crumbs.
Sprinkle the buttered bread crumbs equally over the top of the macaroni and cheese mixture in the 3 baking pans.
Bake, uncovered in the preheated oven for approximately 35-40 minutes or until golden brown.
NOTE: this needn't be limited to macaroni; use rotini or penne rigati.