Serves 6-8
Ingredients:
- 1 (7 ounce) box elbow macaroni
- 6 tablespoons butter, divided use
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 (6.5 ounce) tub Bruegger's Bagels Made-In-Vermont pumpkin cream cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded gouda cheese
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 3/4 cup bread crumbs
Preheat oven to 400 degrees F.
Cook macaroni according to al dente using package directions.
Meanwhile, melt 4 tablespoons butter in a large saucepan.
Stir in flour until smooth and let it cook for a minute or two, stirring constantly.
When the roux begins to darken, gradually add milk.
Bring to a full boil; cook and stir for 2 minutes.
Reduce heat and add cheeses, mustard, salt, pepper, and nutmeg.
Stir until cheese is melted and sauce is smooth.
Drain macaroni; add to cheese sauce and stir to coat.
Transfer to a greased shallow 3-quart baking dish.
Melt remaining 2 tablespoons butter, then toss with bread crumbs.
Sprinkle over macaroni and bake, uncovered, 15-20 minutes or until bubbly and golden brown. read more words!
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