Ingredients
15
15 servings
- •1 (16 ounce) package elbow macaroni
- •6 tablespoons butter
- •6 tablespoons flour
- •2 tablespoons McCormick® Mustard, Ground
- •1 ½ teaspoons McCormick® Black Pepper, Coarse Grind
- •1 teaspoon McCormick® Garlic Powder
- •1 teaspoon salt
- •4 cups milk
- •6 cups shredded sharp Cheddar cheese
- •1 ½ cups panko bread crumbs
- •1 teaspoon McCormick® Paprika
Instructions
- Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
- Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
- Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Nutritional Facts
Per 15 servings
- Calories: 413
- Carbohydrate: 36g
- Fat: 22g
- Fiber: 1g
- Protein: 19g
- Sugar: 4g
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