1-3/4 cups Market Pantry Elbows
1/4 + 1 Tbsp butter, divided
3 Tsp flour
1 tsp dry mustard
1 tsp salt or seasoned salt
2-1/2 cups milk
8 oz (about 2 cups) shredded Cheddar Monterey Jack blend
2 Tsp dry bread crumbs
2 Tsp grated Parmesan cheese
1. Preheat oven to 375 degrees. Spray 1-1/2 or 2 quart casserole or baking dish.
2. In medium saucepan, over MEDIUM heat, melt 1/4 cup butter; whisk in flour, mustard and salt. Gradually whisk in milk. Cook and stir until mixture thickens and begins to bubble. Remove from heat. Add shredded cheese; stir until melted.
3. Combine sauce with macaroni in casserole. In small bowl, melting remaining 1 Tbs butter. Combine with bread crumbs and Parmesan cheese. Sprinkle over top of macaroni.
4. Bake 20 minutes or until crumb mixture is golden brown and edges are bubbly. Let stand for 10 minutes before serving.
4 main dish servings
Hands on time: 25 minutes
Total time: 55 minutes