Baked Macaroni & Cheese

• 4 cups Water
• 2 cups Dry Elbow Macaroni
• 4 Tablespoons Butter
• 5 Tablespoons Flour
• 1- 1/2 cup Milk
• 1/2 cups Half-and-half
• 1 cup Shredded Italian Cheese Blend (asiago, Mozzarrella, Parmesan, Etc)
• 2 cups Shredded Cheddar Cheese
• 1- 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 teaspoons Mustard Powder
• 1/2 teaspoons Paprika
• 1 teaspoon Cayenne Pepper
• 1 cup Panko Crumbs

1. Preheat oven to 400 degrees F.
2. In a large pot, add water.
3. Bring to a boil and add noodles.
4. Cook for about 8 minutes, until noodles are done.
5. When done, drain the noodles and set aside.
6. In another large sauce pan over medium heat, melt the butter.
7. Once melted, stir in flour.
8. Whisk together until no lumps remain.
9. Add in milk and half and half.
10. Bring to a boil, stirring constantly.
11. Once boiling, reduce heat to a simmer and cook for about ten minutes, still stirring.
12. Then, keep heat on low and add in cheeses.
13. Whisk together until combined.
14. Then add all spices.
15. Taste test, and adjust seasonings as needed.
16. Pour cooked noodles into the cheese sauce.
17. Stir together, then transfer into a large baking dish (I used individual sized dishes).
18. Sprinkle any leftover cheese and panko bread crumbs over top of the macaroni.
19. Bake at 400 degrees F for about 20 minutes

water, elbow macaroni, butter, flour, milk, italian cheese, cheddar cheese, salt, pepper, mustard powder, paprika, cayenne pepper, panko crumbs

Taken from tastykitchen.com/recipes/main-courses/baked-macaroni-cheese-2/ (may not work)