Ingredients

The following ingredients have 6 Servings
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 1-2 teaspoons salt (, plus more to taste)
  • ½ teaspoon black pepper
  • 2 teaspoons mustard powder
  • ½ teaspoon paprika
  • 1 lb sharp cheddar cheese (, shredded (about 6 cups))
  • 1 lb elbow macaroni
  • ¼ cup butter (, melted)
  • 2 cups panko style bread crumbs
  • ½ cup sharp cheddar cheese (, shredded (from the 1lb cheese above))
  • ½ cup parmesan cheese (, shredded)

Instruction

  • Preheat oven to 375°F. Butter large casserole dish.
  • Melt butter in large saucepan. Add flour and whisk until it forms a thick paste. Add milk a little at a time while whisking continuously to form a sauce.
  • Add salt, pepper, mustard, paprika and cheddar cheese (reserving ½ cup of cheese for topping) and whisk until cheese is melted and sauce is smooth. Taste and adjust seasonings as needed.
  • Bring large pot of salted water to boil. Add pasta and cook until al dente. Drain and add pasta to the cheese sauce, stirring until well coated.
  • Dump pasta and sauce into prepared casserole dish.
  • For the topping, combine melted butter, bread crumbs, remaining cheddar cheese and parmesan cheese in medium bowl until mixed thoroughly. Sprinkle on top of pasta.
  • Bake until topping is golden brown and sauce is bubbly, about 30-35 minutes.