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Ingredients

1 (16 ounce) package elbow macaroni 6 tablespoons butter 6 tablespoons flour 2 tablespoons McCormick® Mustard, Ground 1 ½ teaspoons McCormick® Black Pepper, Coarse Grind 1 teaspoon McCormick® Garlic Powder 1 teaspoon salt 4 cups milk 6 cups shredded sharp Cheddar cheese 1 ½ cups panko bread crumbs 1 teaspoon McCormick® Paprika

Nutrition Info

413.1 calories carbohydrate: 36.4 g cholesterol: 64.9 mg fat: 22.2 g fiber: 1.2 g protein: 19.2 g saturatedFat: 13.5 g servingSize: - sodium: 550 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees 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.

15 servings

This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.