*Ingredients
°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
+Crumb Filling:
°½ cup panko breadcrumbs
°2 tablespoons butter, unsalted and melted
*Instructions
FIRST STEP:
Put the butter in a saucepan over medium heat.
Add the flour to the melted butter and stir for 1 minute
SECOND STEP:
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
THIRD STEP:
Drain and rinse the elbow macaroni and return to a baking dish
Carefully pour cheese mixture on macaroni
FOURTH STEP:
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
FIFTH STEP:
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.
Enjoy!
