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- 2 cups of dry elbo macaroni, cooked and drained
- 2 T. butter
- 2 T. flour
- 1 1/2 tsp. dry mustard
- 2 cups milk (I use 2%)
- 1/2- 3/4 cup of half and half
- 4 ounces of Colby cheese, freshly shredded
- 4 ounces Monterrey jack cheese, freshly shredded
- 1/2- 1 tsp. salt
- pepper to taste
- Topping:
- 3/4 cup coarse bread crumbs, or Panko bread crumbs
- 1/4 cup shredded Parmesan cheese
- 1 T. melted butter
View Full Recipe at Lynda's Recipe Box
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