Ingredients:

8 ounces elbow macaroni, cooked and drained

2 tablespoons butter

2 tablespoons flour 21⁄2 cups milk

2 cups shredded California Colby Jack cheese

2 cups shredded California Pepper Jack cheese

1 teaspoon salt

1⁄4 teaspoon pepper

1 teaspoon Dijon mustard

Crushed red pepper flakes to taste

2 cups crushed seasoned croutons

 

Directions:

Preheat oven to 350°F. In a medium saucepan, melt butter. Stir in flour and cook, stirring for 1 minute. Stir in the milk and bring to a gentle boil. Remove from heat and add shredded cheeses one cup at a time until completely melted. Add salt, pepper, mustard and red pepper flakes and stir until smooth. Stir in cooked pasta and coat evenly with cheese, then pour into shallow 2-quart baking dish. Sprinkle crushed croutons over top and bake for 30 minutes. Let stand 15 minutes before serving.

 

Yield: 8 servings Prep time: 15 minutes