- 16 ounces elbow macaroni, cooked according to package directions.
- 5 tbsp butter, unsalted
- ¼ cup all purpose flour
- 1 ¼ tsp ground mustard
- 2 cups milk, whole or 2%
- 1 ½ cup half and half cream
- 4 cups Cheddar Cheese
- Salt and pepper to taste
- Crumb Topping:
- ½ cup Panko bread crumbs
- 2 tbsp butter, unsalted and melted
Place the butter in a saucepan on medium heat.
Add the flour to the melted butter and stir for 1 minute
Slowly add in the milk and the half and half, ground mustard, salt and pepper, whisking as you add each
Remove from the heat and add in the shredded cheese a little at a time.
Continue stirring as you add the cheese
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