Elements
16 ounces elbow macaroni, cooked based on package deal instructions.
5 tablespoons butter, unsalted
¼ cup all-purpose flour
1 ¼ teaspoon floor mustard
2 cups milk, complete or 2%
1 ½ cups half and half cream
4 cups cheddar cheese
Salt and pepper to style
Breadcrumb filling:
½ cup panko breadcrumbs
2 tablespoons butter, unsalted and melted
Directions
Put the butter in a saucepan over medium warmth.
Add the flour to the melted butter and stir for 1 minute
Slowly add milk and half and half, floor mustard, salt and pepper, whisking as you add every
Take away from the warmth and progressively add the grated cheese.
Maintain stirring when you add the cheese
Drain and rinse the elbow macaroni and return to a baking dish
Fastidiously pour the cheese combination over the macaroni
Stir to combine nicely
Combine the elements for the filling in a separate bowl and sprinkle over the macaroni and cheese
Cowl the baking dish with foil
Bake at 350* for 40 to 45 minutes
Take away the foil from the pan and return to the oven to toast the highest for a minute or two.
Let stand 5 minutes earlier than serving.
Take pleasure in!
Diet Info:
YIELD: 16 SERVING: 1
Quantity per serving: CALORIES: 281 | TOTAL FAT: 19g | SATURATED FATS: 11g | TRANS FAT: 0g | UNSATURATED FATS: 6 g | CHOLESTEROL: 55mg | SODIUM: 271mg | CARBOHYDRATES: 16g | FIBER: 1g | SUGAR: 3g | PROTEIN: 11g
