Ingredients:
- 16 ounces elbow macaroni, cooked according to package directions.
- 5 tbsp butter, unsalted
- ¼ cup all purpose flour
- 1 ¼ tsp ground mustard
- 2 cups milk, whole or 2%
- 1 ½ cup half and half cream
- 4 cups Cheddar Cheese
- Salt and pepper to taste
- Crumb Topping:
- ½ cup Panko bread crumbs
- 2 tbsp butter, unsalted and melted
Instructions:
- Place the butter in a saucepan on medium heat.
- Add the flour to the melted butter and stir for 1 minute
- Slowly add in the milk and the half and half, ground mustard, salt and pepper, whisking as you add each
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