Mac and Cheese

This is the famous mac and cheese (well, by that, I mean the one my friends always ask me to make). I have to be honest and admit that it came from the back of the Ronzoni box- but Dave and I have made some adjustments. Here goes!

Ingredients:
1 16oz package of elbows (or any other shape-we like shells and the sqiggly ones too)
1/2 c butter or margarine
1/2 c all-purpose flour
2 tsp dry ground mustard
pinch of garlic powder
11/2 tsp salt or seasoned salt
5 c milk
2 c shredded cheddar cheese
2 c shredded jack cheese (or any other combination of cheeses, totaling 4 cups)
panko breadcrumbs

Directions:
Preheat oven to 375F. Cook pasta al dente, according to directions, while following these next steps:

In a large saucepan, over medium heat, melt margarine. Stir in flour, ground mustard, garlic powder, and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly and bubbles. (takes some time- don't be tempted to raise the heat!) Remove from stove, and add half of the cheese mixture. Stir until melted.

Combine the cheese sauce with the cooked pasta, and spoon into a creased 13"x9" baking dish. Top with remaining 2 cups of cheese. Bake 10 minutes, remove from oven, and coat with a layer of panko breadcrumbs. Bake 30 more minutes, or until hot and bubbly. Let stand 10 minutes. Makes 8-10 servings.

When we make this for Mom and Dad Sills, they prefer no panko- it still tastes awesome! :)