Macaroni & Cheese
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1 lb uncooked dried elbow macaroni
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1/4 cup Land O Lakes ® Butter
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1 medium (1 cup) onion, coarsely chopped
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1/4 cup all-purpose flour
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1 tsp ground mustard
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1 tsp salt
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1/2 tsp pepper
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1/2 tsp garlic powder
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1 tsp hot pepper sauce
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4 cups milk
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16 oz (4 cups) Land O Lakes ® Cheesemakers' Blend Farmstyle Shreds, divided
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8 oz Deli American, cut into 1-inch dice
Topping:
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1/4 cup Land O Lakes ® Butter
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1 cup panko bread crumbs
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1 tbsp dried parsley flakes
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1/2 tsp garlic powder
Steps
1
Heat oven to 350°F. Generously butter 13x9-inch (3-quart) casserole dish.
2
Cook macaroni 3 minutes less than al dente according to package directions (about 4 minutes after water returns to a boil); drain. Set aside
3
Melt 1/4 cup butter over medium heat in large stockpot. Add onion; cook 5 minutes or until softened. Add flour, ground mustard, garlic powder, salt. pepper and hot sauce; cook, stirring constantly, 1 minute. Slowly whisk in milk; cook until mixture is bubbling around edges. Fold in 2 cups Cheesemakers' Blend and Deli American; continue cooking until cheese is melted. Stir in cooked macaroni.
4
Pour 1/2 of macaroni mixture into prepared baking dish. Top with 1 cup Cheesemaker’s Blend. Top with remaining macaroni mixture; sprinkle with remaining cheese.
5
Melt 1/4 cup butter in 12-inch skillet over medium-high heat. Add panko, parsley and garlic powder. Mix well; cook 1 minute. Sprinkled evenly over macaroni and cheese mixture.
6
Bake 20 minutes or until top is golden brown and bubbling around the edges. Let stand 10 minutes before serving.
Tips
Assemble mac and cheese mixture through step 3 up to 1 day ahead, then cover and refrigerate overnight. Sprinkle with crackers right before baking.
Recipe Sponsored by Land O'Lakes
