Ingredients
1
lb uncooked elbow macaroni
1/2
cup butter
1/3
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1
teaspoon pepper
1/4
teaspoon ground red pepper (cayenne)
2
tablespoons Dijon mustard
1
tablespoon Worcestershire sauce
3 1/2
cups milk
4
cups shredded sharp Cheddar cheese (16 oz)
3
tablespoons butter, melted
2
cups Progresso™ plain crispy panko bread crumbs
Preparation
Heat oven to 400°F. Spray 18x13x1-inch sheet pan with cooking spray. Cook and drain macaroni as directed on package.
While macaroni is cooking, melt 1/2 cup butter in 5-quart Dutch oven over medium heat. Stir in flour, salt, pepper and red pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly, then cook 1 minute longer. Stir in mustard and Worcestershire sauce. Stir in milk. Heat to boiling, stirring frequently. Boil and stir 1 minute. Remove from heat; stir in cheese until melted.
Gently stir macaroni into cheese sauce. Pour into sheet pan; spread evenly.
In medium bowl, mix melted butter and bread crumbs; sprinkle evenly over pasta mixture. Bake 32 to 36 minutes or until sauce is absorbed and bread crumb mixture is golden brown and crispy.
