Ingredients

The following ingredients have 6 Servings
  • 10 ounce elbow macaroni (uncooked)
  • 1/3 cup butter (unsalted)
  • 1/3 cup flour (all purpose)
  • 12 ounce evaporated milk (1 can)
  • 2 1/4 cup milk
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 1/2 teaspoon mustard powder
  • 1 tablespoon Worcestershire sauce
  • 4 cups sharp cheddar (shredded)
  • 3 cups provolone (shredded)
  • 1 tablespoon parsley (freshly chopped)
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup butter (unsalted, melted)
  • 1/2 cup parmesan cheese (shredded)
  • 1/2 teaspoon paprika

Instruction

  • Prep: Preheat the oven to 350F. Cook the macaroni al dente according to package instructions.
  • Make the Roux: Meanwhile, melt the butter in a large oven-safe skillet over medium heat. Add the flour and whisk well to create a roux. Let the roux cook for 1-2 minutes, stirring occasionally.
  • Add Ingredients: Add the evaporated milk, while whisking, and continue whisking until the mixture is smooth. While still whisking, slowly pour in the regular milk. Continue to whisk until the sauce is smooth and thickened. This may take a few minutes. Stir in the salt, pepper, mustard powder, and Worcestershire sauce.
  • Incorporate Cheese: Add the cheeses. Stir until they melt and the sauce is creamy and smooth. Taste for seasoning and add salt and pepper if needed. Add the macaroni and toss well to coat evenly.
  • Bake & Serve: Mix the topping ingredients together in a small bowl. Sprinkle evenly over the macaroni. Transfer the skillet to the oven and bake for 25-30 minutes, or until bubbly and browned. Garnish with parsley and serve.