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Ingredients
US|METRIC
15 SERVINGS
- 16 oz. elbow macaroni
- 6 Tbsp. butter
- 6 Tbsp. flour
- 2 Tbsp. McCormick Mustard, Ground
- 1 1/2 tsp. mccormick black pepper, coarse ground
- 1 tsp. McCormick Garlic Powder
- 1 tsp. salt
- 4 cups milk
- 6 cups shredded sharp cheddar cheese
- 1 1/2 cups panko bread crumbs
- 1 tsp. McCormick® Paprika
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Directions
- Preheat oven to 400°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.
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Reviews(103)
Mike D. a year ago
turned out great! I did a half a block of the Velveeta cheese instead of the cups of cheese. I also did a bit less flour and kept all the ingredients the same. Baked it for 20 and it was perfect!
Alanna a year ago
Very Good 😊 Didn't have ground mustard, so went without. Next time, with ground mustard, it will be even better.
Mrs. Marquez 3 years ago
Perfectly easy to make. No longer buying boxes up products! My kids love this recipe.
Rosemary M. 4 years ago
it turned out really good. i added a few other cheeses that I love and it tastes great.
Bonnie 4 years ago
Had I realized before I started making this that I had no cheddar, I would have changed courses. But I decided to use what I had in the fridge which was a combination of mozzarella, American cheese, parmesan and Gorgonzola. It turned out beautiful and was delicious with more of an Alfredo taste than mac & cheese. Next time, I’ll make sure to get sharp cheddar before I make this. Directions were very easy to follow and my kids loved it!!
Erin Penny- Fox 4 years ago
Wonderful!!! I used half swiss and half sharp cheddar. My family said best mac and cheese ever
McTaggart 4 years ago
really good & really filling. The seasoning was perfect! I dont like really creamy mac and cheese so i only did 3 cups of milk, instead of 4.
Carolyn Mays 4 years ago
I don't care for mustard so i left that out and added a little mozzarella to it
Kimmie K 4 years ago
Dinner came out great. I actually used 4 cups sharp cheddar and 2 cups asiago. Next time, I'll add more milk to make it creamier but the flavor was yummy. Hubby was lovin' it. 🍴😊
Susan Nelson 4 years ago
it was very easy to put together. it was very saucy for my taste. it was a hot with family. i added rotisserie chicken to it . i also used a cup of velveeta cheese and the rest mild cheddar cheese. i reduced the mustard powder to h add lf of suggested amount. would make again.
Emily Anderson 4 years ago
So. Good.
No modifications except adding hot dogs. NOTE: 4 hot dogs are not enough. Just add the whole pack.
Yvonne Atwell 4 years ago
Awesome! It seemed like there was way too much cheese sauce...but by the time it had baked it was perfect!
White 4 years ago
made this for dinner tonight, read the reviews before hand and cut back on the mustard and decided that next time i will leave out the panko. otherwise it was a big hit and i will be making it again.
Daniel Hickman 4 years ago
used 1 cup swiss, 1 cup guyere, and 4 cups cheddar. used one cup heavy whipping cream. Everyone liked it. I will make it again.
Thomas Doty 4 years ago
first time making something homemade it turned out reallly good will definitely make more just with less mustard powder
David Besinaiz 4 years ago
it was great! made it for my grandkids, since i dont like mac and cheese, and i ended up eating a coupĺe of servings. i added mascarpone and parmesan cheese.