Ingredients

The following ingredients have 4 Servings
  • 1 lb Elbow Macaroni (cooked al dente)
  • 1/2 Cup Unsalted Butter
  • 4 Tbsp All Purpose Flour
  • 1 Tbsp Ground Dry Mustard
  • 2 Cups Half and Half
  • 4 oz Cream Cheese
  • 3 Cups Sharp Cheddar Cheese
  • 1 1/2 Cups Gouda Cheese
  • 1 Cup Panko Bread Crumbs
  • 1/4 Cup Unsalted Butter (melted)

Instruction

  • Preheat the oven to 350°F.
  • In a large pot, bring salted water to a boil and cook the macaroni al dente.
  • In a large oven safe skillet or dutch oven, melt 1/2 a cup of butter and whisk in the all purpose flour until smooth. Whisk in the mustard powder.
  • Pour in the half and half and bring to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.
  • Add the cheddar cheese and Gouda cheese and whisk until melted. Turn off the heat and fold in the cooked macaroni noodles. Stir gently until all the noodles are coated with cheese.
  • In a small bowl, combine a 1/4 cup of melted butter and the panko bread crumbs. Sprinkle evenly over the Mac and Cheese.
  • Place the skillet in the oven and bake for approximately 30 minutes.