Ultimate Macaroni and Cheese

by

Ingredients

  • 1 (16 ounce) package elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 2 tablespoons McCormick(R) Mustard, Ground
  • 1 1/2 teaspoons McCormick(R) Black Pepper, Coarse Grind
  • 1 teaspoon McCormick(R) Garlic Powder
  • 1 teaspoon salt
  • 4 cups milk
  • 6 cups shredded sharp Cheddar cheese
  • 1 1/2 cups panko bread crumbs
  • 1 teaspoon McCormick(R) Paprika

Directions

  1. Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13×9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
  3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.