Extra Creamy Macaroni and CheeseUser Submitted Recipe
•8 ounces elbow macaroni
•4 tablespoons butter
•1/4 cup flour
•1/8 teaspoon ground black pepper
•1/4 teaspoon salt
•1 cup milk
•1 1/2 cups light cream or half-and-half
•1 teaspoon Dijon mustard or your favorite gourmet mustard
•3 cups shredded cheese, half Cheddar and half American, divided
•1 cup croissant crumbs tossed with 2 tablespoons melted butter
Grease a 2-quart baking dish. Heat oven to 350°.
Cook the macaroni following package directions; drain in a colander and rinse with hot water.
In a medium saucepan or saucier, melt the 4 tablespoons of butter over medium heat until foamy; stir in the flour until bubbly. Add the milk and cream, along with the salt, pepper, and mustard. Cook, stirring constantly, until thickened. Stir in 2 cups of the cheese until melted. Add the drained macaroni and blend well. Pour into the prepared baking dish. Top with the remaining 1 cup of cheese and the buttered croissant crumbs.
Bake for 25 to 35 minutes, until bubbly and nicely browned.