Ingredients
The following ingredients have 10 Servings
- 16 ounces elbow macaroni (cooked and drained)
- 1/2 cup butter
- 1/2 cup flour
- 2 teaspoons mustard powder (optional, you may want a little more or a little less depending on your tastes)
- 2 cups milk (warm not hot)
- 2 cups half and half cream (warm not hot)
- 2 eggs
- 1/2 teaspoon salt
- Fresh ground black pepper (generously to taste)
- 2 cups medium cheddar cheese (about 1/2 pound, shredded)
- 3 cups sharp cheddar cheese (This is about 3/4 pound 1 cup shredded, the rest cubed)
- 1 cup diced Swiss cheese (about 1/4 pound)
- 2 cups breadcrumbs (Panko works great - or use crushed Ritz crackers)
- 1/3 cup butter (melted)
Instruction
- Preheat oven to 350°F.
- Cook the macaroni in salted water until very tender - drain and set aside.
- In a large, heavy saucepan melt the butter until it foams.
- Add the flour mixed with salt and pepper and whisk until blended. (This is a roux)
- Cook, whisking constantly, until the roux is a very light golden brown, moving the mixture around the pan constantly so it doesn’t scorch
- Mix milk and cream together.
- Pour milk mixture in slowly, whisking constantly.
- Bring to a boil.
- Reduce heat and cook while stirring until the mixture thickens – just a few minutes.
- Stir in mustard powder if using.
- Add about a 1/4 cup of the hot mixture to the beaten egg a tablespoon at a time, beating well so the egg doesn’t curdle.
- Add the warm milk and egg mixture back into the mixture in the pan, whisking constantly. Cook for a minute or two.
- Stir in 1 cup of the sharp cheddar and 1 1/2 cups of the medium cheddar until the mixture is smooth and creamy.
- Add the macaroni to a prepared baking dish (sprayed with non-stick spray).
- Cover with the sauce and stir to blend.
- Add the cheese cubes and stir in.
- Top with bread crumbs.
- Drizzle with melted butter.
- Bake for 20-30 minutes, or until golden brown and bubbling.
- Let the casserole stand for five minutes before serving.
