16 ounces elbow macaroni, cooked according to package directions.
5 tablespoons butter, unsalted
¼ cup all-purpose flour
1 ¼ teaspoon ground mustard
2 cups milk, whole or 2%
1 ½ cups half and half cream
4 cups cheddar cheese
Salt and pepper to taste
½ cup panko breadcrumbs
2 tablespoons butter, unsalted and melted
Put the butter in a saucepan over medium heat.
Add the flour to the melted butter and stir for 1 minute
Slowly add milk and half and half, ground mustard, salt and pepper, whisking as you add each
Remove from the heat and gradually add the grated cheese.
Keep stirring while you add the cheese
Drain and rinse the elbow macaroni and return to a baking dish
Carefully pour the cheese mixture over the macaroni
Stir to mix well
Mix the ingredients for the filling in a separate bowl and sprinkle over the macaroni and cheese
Cover the baking dish with foil
Bake at 350* for 40 to 45 minutes
Remove the foil from the pan and return to the oven to toast the top for a minute or two.
Let stand 5 minutes before serving.
YIELD: 16 SERVING: 1
Amount per serving: CALORIES: 281 | TOTAL FAT: 19g | SATURATED FATS: 11g | TRANS FAT: 0g | UNSATURATED FATS: 6 g | CHOLESTEROL: 55mg | SODIUM: 271mg | CARBOHYDRATES: 16g | FIBER: 1g | SUGAR: 3g | PROTEIN: 11g