Ingredients
½ lb elbow macaroni pasta, cooked, cooled
2 tsp unsalted butter
1 cup fresh bread crumbs
8 oz cheddar cheese, extra sharp, grated, divided
¼ cup parmesan cheese, grated or powdered, divided
3½ cups whole milk
¼ cup all-purpose flour
1 tsp whole-grain mustard
salt and ground black pepper, to taste
cooking spray
Preparation
Preheat the oven to 300 degrees F.
In a large saucepan over medium heat, melt the butter. Add the breadcrumbs and saute for about 3 minutes until browned and crisp.
Transfer to a small bowl, then add ⅛ cup of Parmesan cheese and 2 tablespoons of cheddar. Set aside as topping.
Return the saucepan to medium-high heat, add the milk and flour, then whisk to combine. Bring to a boil, reduce the heat, and let simmer for 2 to 3 minutes.
Add the remaining cheddar and parmesan, mustard, and cooked pasta. Mix to combine.
Season to taste with salt and pepper. Adjust accordingly, then pour into a greased 13-inch baking casserole. Sprinkle the crumb and cheese topping over the pasta.
Bake for 40 minutes or until bubbly around the sides and the crumbs are deep golden brown.
Serve hot right out of the baking dish.
