- 16 ounces elbow macaroni, cooked in accordance with bundle instructions.
- 5 tbsp butter, unsalted
- ¼ cup all function flour
- 1 ¼ tsp floor mustard
- 2 cups milk, complete or 2%
- 1 ½ cup half and half cream
- 4 cups Cheddar Cheese
- Salt and pepper to style
- Crumb Topping:
- ½ cup Panko bread crumbs
- 2 tbsp butter, unsalted and melted
Place the butter in a saucepan on medium warmth.
Add the flour to the melted butter and stir for 1 minute
Slowly add within the milk and the half and half, floor mustard, salt and pepper, whisking as you add every
Take away from the warmth and add within the shredded cheese a little bit at a time.
Proceed stirring as you add the cheese
Drain and rinse the elbow macaroni and place again into baking dish
Fastidiously pour the cheese combination over the macaroni
Stir to combine nicely
Combine the elements for the topping in a separate bowl and sprinkle on high of the macaroni and cheese
Cowl the baking dish with aluminum foil
Bake at 350* for 40 to 45 minutes
Take away the foil from the dish and return to the oven to broil the highest for a minute or two.
Let stand for five minutes earlier than serving.
Take pleasure in!