SIDE DISH
Yield: Approximately 6 servings
Dish Size: 2.5 quart baking dish
INGREDIENTS
- 12 oz elbow macaroni, cooked and drained
- 3 Tbsp butter, melted
- 3 Tbsp flour
- 2 tsp yellow mustard
- 3 cups milk
- ¼ cup diced yellow onion
- ½ tsp paprika
- 1 tsp salt
- 2 cups shredded sharp cheddar cheese
- 4 slices American cheese
- ¾ cup Panko breadcrumbs
- ¼ cup grated Parmesan cheese
DIRECTIONS
- Preheat oven to 375°F.
- Add butter and flour to a sauce pot over medium-high heat, stirring the paste constantly until simmering. Cook, stirring for 3-5 minutes, until the paste turns slightly more golden in color.
- Add yellow mustard, milk, onion, paprika, and salt, and whisk constantly to combine until simmering. Once simmering, lower heat just enough to hold the simmer.
- Whisk in 1 ½ cups of the cheddar cheese and all of the American cheese, a little at a time until combined.
- Add cooked pasta to a 2.5-quart temp-tations® baking dish and cover with cheese sauce. Top all with remaining ½ cup of cheddar cheese, and then top with breadcrumbs and Parmesan cheese.
- Bake 20-25 minutes until top is golden brown. Let cool 5 minutes before serving.