Ingredients

• 1 , 16 ounce
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 tablespoons McCormick ground mustard
• 1.5 teaspoons McCormick coarse ground black pepper
• 1 teaspoon McCormick garlic powder
• 1 teaspoon salt
• 4 cups milk
• 6 cups shredded sharp Cheddar cheese
• 1.5 cups panko bread crumbs
• 1 teaspoon McCormick paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (204 degrees C). Grease a 9x13-inch baking dish.
2. 2 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. Rinse under cold water. Drain well.
3. 3 Melt butter in the same pot on medium heat; sprinkle with flour, ground mustard, black pepper, garlic powder, and salt. Cook and stir until well blended, about 2 minutes. Gradually stir in milk; cook, stirring constantly, until sauce begins to thicken, about 3 minutes.
4. 4 Stir in cheese until melted and smooth. Off heat, gently stir in macaroni until coated. Transfer to the prepared baking dish. Combine panko and paprika; evenly sprinkle over top.
5. 5 Bake in the preheated oven until bubbly and golden brown on top, 25 to 30 minutes. Let stand 5 minutes before serving.

Nutrition per serving