Ingredients
4 tbsp butter
3 tbsp flour
1/4 tsp dry mustard
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper or pepper blend
2 Cups milk
2 Cups grated cheddar cheese
1/2 Cup grated fontina cheese
1/2 Cup Panko bread crumbs
Grated Parmesan cheese for top
8 oz Whole wheat penne or elbow macaroni
Preparation
Melt butter in a heavy saucepan over medium heat. Add flour and whisk to form a roux. Gradually add the milk, whisking constantly, over medium heat. Bring to a boil and gradually add grated cheddar cheese until smooth and melted. Add the grated fontina and continue to whisk until melted. Meanwhile boil water for the pasta. After water has been brought to a full boil, add the pasta and cook for about 4 minutes. Drain the pasta and add the cheese mixture to the pasta. Place the pasta and cheese in a 13 x 9 pan and top with the panko bread crumbs and remaining grated cheese. Bake at 350 for 30-40 minutes. Enjoy!
Note: I have used other cheeses in the recipe such as emmenthaler and gruyere for a little richer flavor.
