Recipe courtesy of McCormick
Ultimate Mac and Cheese
- Yield: 15 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 442
- Total Fat
- 25
- Saturated Fat
- 14
- Carbohydrates
- 34
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 73
- Sodium
- 402
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
Ingredients
1 package (16 ounces) elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1½ teaspoons McCormick® Black Pepper, Coarse Ground
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
4 cups milk
6 cups shredded sharp Cheddar cheese
1½ cups panko bread crumbs
1 teaspoon McCormick® Paprika
Directions
- 1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
- 2. 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.
- 3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.