Ingredients
16 ounces elbow macaroni, cooked according to package directions.
5 tbsp butter, unsalted
¼ cup all-purpose flour
1 ¼ tsp ground mustard
2 cups milk, whole or 2%
1 ½ cup half and half cream
4 cups Cheddar Cheese
Salt and pepper to taste
Crumb Topping:
½ cup Panko bread crumbs
2 tbsp butter, unsalted and melted
Instructions
FIRST STEP:
Place the butter in a saucepan on medium heat.
Add the flour to the melted butter and stir for 1 minute
SECOND STEP:
Slowly add in the milk and the half and half, ground mustard, salt and pepper, whisking as you add each
Remove from the heat and add in the shredded cheese a little at a time.
Continue stirring as you add the cheese
THIRD STEP:
Drain and rinse the elbow macaroni and place back into baking dish
Carefully pour the cheese mixture over the macaroni
FOURTH STEP:
Stir to mix well
Mix the ingredients for the topping in a separate bowl and sprinkle on top of the macaroni and cheese
Cover the baking dish with aluminum foil
FIFTH STEP:
Bake at 350* for 40 to 45 minutes
Remove the foil from the dish and return to the oven to broil the top for a minute or two.
Let stand for 5 minutes before serving
