• Cooking Time:
  • Servings:
  • Preparation Time:


  • Topping:
  • 4 T butter
  • 2 cups coarse breadcrumbs (Panko or home made)
  • 2-3 heavy pinches of dried parsley, crushed between your fingers to fine consistency
  • 1 lb. elbow macaroni
  • 1 onion, diced
  • Salt
  • 2 bay leaves
  • 1-2 Hunan peppers
  • 4 Tbs. butter or margarine
  • 1/4 cup flour
  • 4 cups milk, heated
  • 1 tsp. dijon mustard
  • 1 tsp. salt
  • Pinch of white pepper
  • 1 lb. shredded extra sharp cheddar cheese


  • Melt butter in a small pan.
  • Add bread crumbs and parsley.
  • Stir to combine.
  • Set aside to use for topping.
  • Cook the macaroni in plenty of boiling salted water, along with the onion, bay leaves and Hunan peppers until macaroni is al dente, about 8 minutes; drain and discard bay and peppers.
  • Melt butter or margarine in a large saucepan;
  • stir in flour until smooth.
  • Cook, stirring, over low heat, about 3 minutes.
  • Gradually whisk in hot milk until smooth.
  • Cook - stirring constantly until mixture boils.
  • Reduce heat to low and continue cooking until thick and smooth, about 10 minutes.
  • Stir every few minutes.
  • Add mustard, salt, pepper.
  • Combine the sauce, macaroni, and 3/4 of the cheese.
  • Transfer to a buttered 9x13" baking dish.
  • Sprinkle top with remaining cheese then bread crumbs.
  • Bake at 350 until bubbly and golden brown on top (about 45 minutes)


Categories: Main Dish  Side Dish 

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