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.