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This is America’s favorite comfort food – tender macaroni, rich and cheesy sauce and a crisp crumb topping.
1 package (16 ounces) elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1 1/2 teaspoons McCormick® Black Pepper, Coarse Ground
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
4 cups milk
6 cups shredded sharp Cheddar cheese
1 1/2 cups panko bread crumbs
1 teaspoon McCormick® Paprika
Preheat oven to 400°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.
(Amount per serving)
This mac and cheese rocks!
Was this helpful?
This tasted really good. I like the different spices that went into it that still made it feel like a homestyle mac&cheese, but something more than just plain. I prefer it without the breadcrumbs and added the small amount of paprika to the mixture before baking.
This was the best baked mac & cheese I ever made, minus the bread crumbs.
ABSOLUTELY awesome. Cheesy...breadcrumbs are a very nice touch! I prefer to use a different type of macaroni such as a gemelli or corkscrew pasta. WONDERFULLY DELICIOUS!
reminds me of grandma's