Baked Mac and Cheese

By spend with pennies

Ingredients

16 ounces elbow macaroni
5 tablespoons salted butter
5 tablespoons all-purpose flour
1 teaspoon onion powder
½ teaspoon garlic powder
2 ¾ cups milk
½ cup half and half (or light cream)
½ teaspoon dry mustard powder
½ teaspoon seasoned salt (or to taste)
¼ teaspoon black pepper (or to taste)
14 ounces sharp cheddar cheese (shredded, approximately 3 ½ cups lightly packed)
1 ½ ounces fresh Parmesan cheese (shredded, approximately ½ cup)
¼ cup Panko bread crumbs
2 teaspoons butter (melted)
2 ounces sharp cheddar cheese (shredded, approximately ½ cup lightly packed)
2 tablespoons parmesan cheese (shredded)

Prep Time15mins
Cook Time35mins
Servings8

Instructions

Preheat the oven to 400°F.

In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

Remove the sauce from the heat and add cheddar cheese, parmesan cheese, and seasonings. Whisk until melted and smooth.

Toss the sauce with the drained pasta and gently spoon it into a 9x13 casserole dish.

Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.