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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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When I want to make something hearty, creamy and cheesy, I go with this dish. It's comfort food at its finest.Rianna Styx, Libertyville, Illinois Ingredients:
2 cups uncooked elbow macaroni |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached 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 (12 ounces) shredded pepper jack cheese |
1 package (8 ounces) cream cheese, cubed |
1 cup (4 ounces) shredded sharp cheddar cheese |
1/2 cup shredded asiago cheese |
topping: |
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 |
Directions:
1. Cook macaroni according to package directions; drain and set aside.
2. In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil; 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 350° for 20-25 minutes or until bubbly and golden brown. Yield: 6 servings.
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