Ingredients

• 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
• 1/2 cup homemade bread crumbs
• 1/4 cup Organic Valley Shredded Parmesan Cheese
• 1 pound organic dry pasta in elbow or other small tubular shape
• 4 tablespoons organic flour
• 4 cups Organic Valley Whole Milk
• 1 teaspoon dry mustard
• 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
• Salt and pepper to taste

Preparation

1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
2. Cook pasta per package directions, drain, and return to pot.
3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
5. Bake 25 to 30 minutes until lightly golden and bubbling.

Serves

6 to 8

Source Organic Valley