Ingredients
8
8 servings
- •8 cups water
- •4 cups uncooked elbow macaroni
- •3 tablespoons butter, divided
- •1 tablespoon all-purpose flour
- •½ cup milk
- •½ cup heavy whipping cream
- •1 teaspoon Worcestershire sauce
- •fresh ground black pepper to taste
- •4 ounces grated Cheddar cheese
- •¼ cup panko bread crumbs
- •½ teaspoon Italian seasoning
- •¼ teaspoon garlic salt
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
- Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
- Bake in the preheated oven until bubbling, 15 to 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 368
- Carbohydrate: 46g
- Fat: 16g
- Fiber: 2g
- Protein: 12g
- Sugar: 3g
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