1. Preheat oven to 375°. Heat large covered saucepot of salted water to boiling over high heat. Add macaroni and cook as label directs; drain macaroni.
2. Meanwhile, in medium microwave-safe bowl, heat 4 tablespoons butter in microwave oven on high 45 seconds or until melted. Add breadcrumbs and Parmesan, and stir until breadcrumbs are moistened.
3. In large saucepot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and dry mustard, cook 2 minutes, stirring constantly. Stir in milk and heat to boiling over medium-high heat, whisking constantly until mixture is smooth and thickens. Remove saucepot from heat. Stir in 2¾ cups Cheddar cheese, salt and pepper; fold in macaroni until well coated with sauce.
4. Pour macaroni mixture into 13 x 9-inch glass or ceramic baking dish; evenly sprinkle with remaining Cheddar cheese and breadcrumb mixture. Bake 25 to 30 minutes or until edges bubble and top is browned.
- 23 g Fat
- 15 g Saturated fat
- 69 mg Cholesterol
- 526 mg Sodium
- 38 g Carbohydrate
- 1 g Fiber
- 19 g Protein
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Nutritional Information
- 23 g Fat
- 15 g Saturated fat
- 69 mg Cholesterol
- 526 mg Sodium
- 38 g Carbohydrate
- 1 g Fiber
- 19 g Protein
Directions
1. Preheat oven to 375°. Heat large covered saucepot of salted water to boiling over high heat. Add macaroni and cook as label directs; drain macaroni.
2. Meanwhile, in medium microwave-safe bowl, heat 4 tablespoons butter in microwave oven on high 45 seconds or until melted. Add breadcrumbs and Parmesan, and stir until breadcrumbs are moistened.
3. In large saucepot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and dry mustard, cook 2 minutes, stirring constantly. Stir in milk and heat to boiling over medium-high heat, whisking constantly until mixture is smooth and thickens. Remove saucepot from heat. Stir in 2¾ cups Cheddar cheese, salt and pepper; fold in macaroni until well coated with sauce.
4. Pour macaroni mixture into 13 x 9-inch glass or ceramic baking dish; evenly sprinkle with remaining Cheddar cheese and breadcrumb mixture. Bake 25 to 30 minutes or until edges bubble and top is browned.