Baked Mac N Cheese

My girls have been asking for a macaroni and cheese dish for a long time.  Everytime we’re at the store, I check the boxes on the shelves and there is either some crazy dyes added to it or chemicals or bioengineered ingredients, so I said, let me just make my own.  And if I’m being honest, this is THE BEST mac and cheese I’ve ever had!  I hope you and your family enjoy it as well!

Ingredients:

• 1 lb elbow macaroni
• 5 Tbs butter
• 4 Tbs whole wheat flour
• 3 cups 1% milk
• 4 oz cream cheese
• 8 oz sharp cheddar cheese, shredded
• 1 cup shredded parmesan cheese, divided
• 1 Tbs dijon mustard
• Salt and pepper to taste

For the topping:

• 2 Tbs butter
• 1 cup Panko breadcrumbs

Directions:

1. Preheat oven to 375 degrees F.  Grease a 13 x 9 inch baking dish.  Set aside.
2. Bring a large pot of water to a boil and cook for about 7 minutes, or until just shy of al dente.  Drain and set aside.
3. While the pasta is cooking, melt 5 Tbs of butter in medium saucepan. Whisk in the flour and cook for 1-2 minutes, whisking constantly.  Slowly stream in the milk, continuing to whisk.  Once all of the milk is added, cook over medium heat, stirring continuously until the milk starts to bubble and mixture is thickened.
4. Whisk in the cream cheese until melted.  Add in the cheddar cheese and HALF of the parmesan, one handful at a time, whisking until melted after each addition.
5. Add in the mustard and salt and pepper to taste.  Stir the macaroni into cheese sauce and pour into the greased baking dish.  Sprinkle with remaining parmesan cheese over the top.
6. In a medium skillet, melt the remaining 2 Tbs of butter over medium heat.  Stir in the Panko and cook, stirring constantly for 2-3 minutes or until the panko is lightly golden.
7. Sprinkle the toasted pahnko over the top of the macaroni and cheese.  Bake for 25-30 minutes or until the top is golden brown.