Ingredients
The following ingredients have 4 Servings
- ½ pound elbow macaroni (cooked al dente and drained)
- 4 tablespoons unsalted butter (divided)
- 3 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 3 cups whole milk
- 1 large egg
- 16 ounces shredded sharp cheddar cheese
- 1 ½ cups leftover cornbread crumbs (or two cornbread muffins crumbled)
- Fresh chopped parsley for garnish (optional)
Instruction
- Preheat the oven to 350°F. Spray an 11x7 baking dish with baking spray, set aside. Add 3 tablespoons of butter to a medium-sized saucepan.
- Once melted add the flour, mustard powder, salt, garlic powder, onion powder, and black pepper, whisk to combine. Cook for 30 seconds whisking constantly.
- Very slowly stream in the milk while whisking constantly. Bring to a simmer and simmer for 3 minutes, whisking constantly until thickened. Temper in the egg and take off the heat.
- Add ¾ of the cheddar and whisk it in until melted.
- In a large bowl, mix together the cooked noodles and the cheese sauce. Pour everything into the baking dish. Top with the remaining cheese.
- In a medium-sized microwave-safe bowl, melt the butter in the microwave. Add the cornbread crumbs and toss in the butter. Evenly scatter this mixture over the baking dish.
- Bake for 30 minutes until the top is golden brown and the casserole is bubbly. Let cool 10 minutes before serving. Garnish with parsley, optional.