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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 15
- 1 teaspoon salt
- 6 tablespoons butter
- 6 tablespoons flour
- 4 cups milk
- 1 1/2 cups panko bread crumbs
- 1 (16 ounce) package elbow macaroni
- 2 tablespoons mccormick® mustard, ground
- 1 1/2 teaspoons mccormick® black pepper, coarse grind
- 1 teaspoon mccormick® garlic powder
- 6 cups shredded sharp cheddar cheese
- 1 teaspoon mccormick® paprika
- Carbohydrate 36.4
- Cholesterol 65
- Fat 22.2
- Protein 19.2
- Sodium 550
- Calories 413 calories;
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.
