Contest-Winning Pepper Jack Mac

• 2 cups uncooked elbow macaroni
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 1-1/2 cups milk
• 1/2 cup heavy whipping cream
• 3 cups shredded pepper Jack cheese
• 1 package (8 ounces) cream cheese, cubed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Asiago cheese
• 3/4 cup panko (Japanese) bread crumbs
• 4 bacon strips, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 1 cup cheddar french-fried onions, crushed

1. Cook macaroni according to package directions; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture.
3. Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350u0b0 for 20-25 minutes or until bubbly and golden brown.

elbow macaroni, butter, allpurpose, salt, ground mustard, pepper, worcestershire sauce, milk, heavy whipping cream, shredded pepper, cream cheese, cheddar cheese, cheese, bread crumbs, bacon, parmesan cheese, onions

Taken from www.tasteofhome.com/recipes/contest-winning-pepper-jack-mac/ (may not work)