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  • 1 package (16 ounces) elbow macaroni
  • 1/2 cup Full Circle Organic unsalted butter (1 stick)
  • 1 cup panko breadcrumbs
  • 1/2 cup Food Club shredded Parmesan cheese
  • 1/4 cup Food Club all-purpose flour
  • 1/2 teaspoon dry mustard
  • 3-1/2 cups Full Circle Organic whole milk
  • 1 pound sharp Cheddar cheese, shredded (about 4 cups)
  • 1 teaspoon Food Club salt
  • 1/2 teaspoon Food Club pure ground black pepper


  1. Preheat oven to 375°. Heat large covered saucepot of salted water to boiling over high heat. Add macaroni and cook as label directs; drain macaroni.
  2. Meanwhile, in medium microwave-safe bowl, heat 4 tablespoons butter in microwave oven on high 45 seconds or until melted. Add breadcrumbs and Parmesan cheese, stir until breadcrumbs are moistened.
  3. In large saucepot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and dry mustard, cook 2 minutes, stirring constantly. Stir in milk and heat to boiling over medium-high heat, whisking constantly until mixture is smooth and thickens. Remove saucepot from heat. Stir in 2-3/4 cups Cheddar cheese, salt and pepper; fold in macaroni until well coated with sauce.
  4. Pour macaroni mixture into 13 x 9-inch glass or ceramic baking dish; evenly sprinkle with remaining Cheddar cheese and breadcrumb mixture. Bake 25 to 30 minutes or until edges bubble and top is browned.

  • 445 Calories
  • 23g Fat (15g Saturated)
  • 69mg Cholesterol
  • 526mg Sodium
  • 38g Carbohydrates
  • 1g Fiber
  • 19g Protein