Macaroni and Cheese

By jennifermcb

Ingredients

• 1 lb macaroni (I use Barilla Pipette)
• 5 Tbsp unsalted butter
• 6 Tbsp flour
• 1 1/2 tsp dry mustard
• 1/4 tsp cayenne
• 5 cups whole milk
• 8 oz. monterey jack
• 8 oz. sharp cheddar

Details

Servings 8

Preparation

Step 1

cook macaroni, in large pot melt butter and sautee onions until translucent, add flour, mustard and cayenne, whisk constantly for 2 minutes, slowly add milk whisking constantly and bring to a boil. Reduce heat and simmer, stirring, until thickened (about 5 min) add shredded cheeses and stir until fully melted. Fold in macaroni and pour into buttered 9x13 pan.

Toast 2 cups panko bread crumbs in 3 Tbsp butter and spread over mac and cheese.

Bake in a 375 oven until bread crumbs have browned. Let rest 5 minutes and serve.