Ingredients

The following ingredients have 8 Servings
  • 16 ounces dry macaroni
  • ⅓ cup butter
  • ⅓ cup flour
  • 1 teaspoon onion powder
  • 2 ¾ cups milk
  • ½ cup light cream
  • ½ teaspoon dry mustard powder
  • ½ teaspoon seasoned salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 14 ounces sharp cheddar (shredded, approximately 3 ½ cups lightly packed)
  • 1 ½ ounces fresh Parmesan cheese (shredded, approximately ½ cup)
  • ¼ cup Panko bread crumbs
  • 2 teaspoons butter (melted)
  • 2 ounces sharp cheddar (shredded, approximately ½ cup lightly packed)
  • 2 tablespoons parmesan cheese (shredded)

Instruction

  • Preheat the oven to 400°F.
  • Combine topping ingredients in a small bowl. Set aside.
  • Cook the macaroni al dente according to the package directions. Drain well, run under cold water, and set aside.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and onion powder and cook for 2 minutes.
  • Whisk in milk, cream, and seasonings over medium heat. Continue to stir until the mixture thickens. Let boil for 1 minute while stirring.
  • Remove the sauce from the heat and add cheddar cheese and parmesan cheese. Whisk until melted.
  • Stir in macaroni and pour into a 9x13 casserole dish.
  • Top with crumb mixture and bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.