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Ingredients

8 cups water 4 cups uncooked elbow macaroni 3 tablespoons butter, divided 1 tablespoon all-purpose flour ½ cup milk ½ cup heavy whipping cream 1 teaspoon Worcestershire sauce fresh ground black pepper to taste 4 ounces grated Cheddar cheese ¼ cup panko bread crumbs ½ teaspoon Italian seasoning ¼ teaspoon garlic salt

Nutrition Info

368.3 calories carbohydrate: 45.5 g cholesterol: 47.9 mg fat: 16.2 g fiber: 2 g protein: 12.3 g saturatedFat: 9.6 g servingSize: - sodium: 220.8 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
Bake in the preheated oven until bubbling, 15 to 20 minutes.

8 servings

A new twist on the favorite classic: Macaroni and cheese baked on a sheet pan.