Ingredients

The following ingredients have 4 Servings
  • 8 oz elbow macaroni
  • 3 Tbsp unsalted butter (divided)
  • 2 Tbsp all-purpose flour
  • 2 ½ cup milk (2% or whole milk)
  • 2 slices white American cheese
  • 8 oz shredded sharp cheddar cheese
  • 2 tsp Dijon mustard
  • ½ tsp kosher salt
  • 1 pinch fresh cracked pepper
  • ½ cup crushed buttery crackers
  • 1/4 cup freshly grated parmesan cheese

Instruction

  • Heat oven to 350°F.
  • Bring a large pot of water to a boil.
  • Cook the macaroni in the water to al dente according to package directions.
  • In the meantime, melt 2 Tablespoons butter over medium heat. Whisk in the flour until smooth and bubbly. Cook 1 minute.
  • Add the milk and whisk constantly until smooth. Increase heat to high and cook, whisking constantly, until the milk starts to steam (~2 minutes). Remove from the heat.
  • Add the cheeses, mustard, salt, and pepper. Stir until cheese is almost melted (*see Notes). Add the drained macaroni. Transfer to greased 2-qt baking dish.
  • Melt remaining 1 Tablespoon butter and toss with the crushed crackers and parmesan. Sprinkle the buttered crumbs mixture over the macaroni.
  • Bake, uncovered, at 350°F for 15-20 minutes until bubbly and golden brown on top.