Ingredients
- 12 oz macaroni pasta
- 3 tbsp butter 🧈
- 4 tbsp flour
- 2 cups half & half (or milk) 🥛
- 1 (12 oz) can evaporated milk (or heavy cream) 🥫
- 1 tbsp cornstarch
- 2 tsp dijon mustard
- 1 tsp dried Italian seasoning blend 🌿
- Salt and pepper to taste (about ½ tsp salt and ¼ tsp pepper) 🧂
- 4 oz cream cheese, softened 🧀
- 2 cups white or yellow cheddar cheese, divided 🧀
Toppings:
- ⅔ cup panko breadcrumbs
- ½ tsp Italian seasoning 🌿
- 2 tbsp butter 🧈
Instructions
1️⃣ Preheat your oven to 400°F (200°C) and lightly grease a large casserole or baking dish. 🔥
2️⃣ Cook macaroni pasta according to the package instructions. Drain and set aside. 🍝
3️⃣ In a large pan or skillet, melt 3 tablespoons of butter. Stir in the flour to create a roux. Gradually whisk in the milk until a smooth sauce forms. 🥄
4️⃣ Dissolve the cornstarch into evaporated milk, then add this mixture to the pan. Whisk to combine. 🍶
5️⃣ Add dijon mustard, Italian seasoning, salt, pepper, cream cheese, and 1 ½ cups of the cheddar cheese. Stir until the cheese is melted and the sauce is creamy. 🧀🔥
6️⃣ Stir the cooked noodles into the cheese sauce, then transfer everything to the prepared baking dish. Sprinkle the remaining cheddar cheese on top. 🍝🧀
7️⃣ For the topping: In a pan, melt 2 tablespoons of butter. Add panko breadcrumbs and Italian seasoning, stirring over medium-high heat until the breadcrumbs are golden brown. 🌿🥄
8️⃣ Sprinkle the toasted breadcrumbs over the pasta. 🥖
9️⃣ Bake, uncovered, for 10-15 minutes, until the top is golden and bubbly. 🕒
🔟 Let it cool slightly before serving and enjoy! 😋
- Prep Time: 20 min
- Cook Time: 15 min