Macaroni and Cheese Bake

• 1/4 cup margarine or butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups grated cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 cups cooked elbow macaroni
• 1/4 cup soft bread crumbs

Melt margarine in saucepan over low heat. Blend in flour and salt; cook for 1 minute, stirring constantly. Gradually whisk in milk; cook, stirring frequently, until thickened. Add 1 1/2 cups of cheddar cheese (reserve remaining 1/2 cup for topping) and Parmesan cheese. Stir until melted.

In 6 cup (1.5 litres) casserole, layer half of macaroni and cheese sauce; repeat layers. Top with reserved cheese and bread crumbs. Bake at 350 degrees F. (180 degrees C.) for 20 to 25 minutes.

Note: Use Pam on dish.