We kicked this up a bit by adding the Pepper Jack cheese and panko crumbs on top and the flavors together are fantastic with just a little bit of crunch from the panko. I think Brownie would like this Baked Macaroni almost as much as her own.
Cheers Brownie, we miss you.
12 oz Dry Elbow Macaroni
6 TB Butter
6 TB Flour
1 1/2 tsp Dry Mustard
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/4 tsp White Pepper
1 1/2 cups Milk
1 1/2 cups Half and Half
3 cups Shredded Medium Cheddar Cheese
1 cup Shredded Pepper Jack Cheese
1 cup Panko Crumbs
Olive Oil Spray
Preheat oven to 400 degrees. Cook macaroni according to package directions and cook until just al dente then drain. Butter a 13" x 9" baking dish and pour the drained pasta into the dish. Set aside.
In a large saucepan melt the butter over medium-low heat, then add the flour, dry mustard, salt and pepper. Use a whisk to combine, then slowly add the milk and half and half, adding only about a 1/2 cup at a time, whisking constantly until all of the milk is added.
Increase heat to medium-high and heat until mixture just slightly boils. Begin adding the shredded cheese about 1/2 cup at a time, whisking until melted then adding another 1/2 cup. When all of the cheese is fully melted, pour the sauce over the macaroni. Sprinkle with the Pepper Jack cheese, then top with the panko crumbs.
Bake for 20-30 minutes until the top is golden brown and the edges are just a bit crispy. Serve with Southern Baked Cornflake Chicken Drumsticks. Enjoy!!