This homemade mac and cheese is a family recipe that is a fan favorite. It is a the perfect dish to bring to any potluck!

Ingredients:

• 1 lb. elbow pasta, uncooked
• 2 Tbsp. unsalted butter
• 3 Tbsp. all-purpose flour
• 3 cups milk (2% fat)
• 3 cups extra-sharp cheddar cheese, shredded
• 2¼ cups Asiago cheese, grated
• 2 Tbsp. Dijon mustard
• 1Tbsp. Worcestershire sauce
• Kosher salt
• 1 tsp. white pepper, ground
• ½ cup butter, melted
• 2 cups Panko bread crumbs, finely grated

Directions:

1. Preheat the oven to 350⁰F. Cook pasta according to package instructions.
2. Drain and cool on a sheet pan.
3. In a saucepan, melt 2 tablespoons butter over medium heat.
4. Stir in enough flour to make a roux and cook for 4 minutes, stirring constantly.
5. Add milk to roux slowly, stirring constantly for approximately 4 minutes more to allow the roux to cook, but not brown.
6. Stir in cheddar and 2 cups Asiago cheese and cook over low heat until cheese is melted and the sauce starts to thicken.
7. Add the mustard, Worcestershire sauce, 1 tablespoon salt and white pepper.
8. Stir well and remove from heat.
9. Place the pasta in a large bowl and add sauce.
10. Transfer mac & cheese to a greased baking dish approximately 14”x10”x2.5” in size.
11. In a small bowl, combine melted butter, breadcrumbs and ¼ cup Asiago; stir to combine.
12. Top the mac & cheese with the bread crumb mixture.
13. Bake for 30 minutes or until golden brown.