Ingredients

1 3/4 cups elbow noodles

1/4 cup and 1 tbsp butter, divided

3 tbsp flour

1 tsp dry mustard

1 tsp salt or seasoned salt

2 1/2 cups milk

8 oz. shredded Cheddar Monterey Jack cheese blend, (about 2 cups)*

2 tbsp dry bread crumbs

2 tbsp grated Parmesan cheese

Instructions

  1. Heat oven to 375°F. Spray 1 1/2 or 2-quart casserole or baking dish with cooking spray. Cook pasta according to package directions; drain.
  2. Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter; whisk in butter, 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, melt remaining 1 tbsp butter. Combine with bread crumbs and Parmesan cheese. Sprinkle over top of Macaroni.
  4. Bake 20 mins or until crumb mixture is golden brown and edges are bubbly. Let stand 10 mins before serving.

*American cheese from the deli also gives a smooth texture and rich cheesy flavor, but it is highly processed and unhealthy.