16 ounces elbow macaroni, cooked according to package directions.
5 tablespoons butter, unsalted
¼ cup all-purpose flour
1 ¼ teaspoon ground mustard
2 cups milk, whole or 2%
1 ½ cups half and half cream
4 cups cheddar cheese
Salt and pepper to taste
½ cup panko breadcrumbs
2 tablespoons butter, unsalted and melted
Put the butter in a saucepan over medium heat.
Add the flour to the melted butter and stir for 1 minute
Slowly add milk and half and half, ground mustard, salt and pepper, whisking as you add each
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