10m
PREP TIME
40m
COOK TIME
516
CALORIES
9
INGREDIENTS
Servings: 12
Ingredients
- 1 pound (16 ounces) pasta, such as elbow macaroni or cavatappi
- 1/2 cup (1 stick) butter
- 1/2 cup flour
- 2 teaspoons McCormick® Garlic Powder
- 5 1/2 cups milk
- 4 cups shredded cheese, such as Cheddar or Monterey Jack, divided
- 3 tablespoons French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 2 cups French's® Original Crispy Fried Onions, divided
INSTRUCTIONS
- 1 PREHEAT oven to 375°F. Cook pasta in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
- 2 MELT butter in same saucepan on medium heat. Stir in flour and garlic powder with a whisk until smooth. Gradually stir in milk. Cook, stirring constantly, on medium-high heat until sauce starts to thicken, about 5 to 7 minutes.
- 3 STIR in 3 cups of the shredded cheese, Dijon Mustard and black pepper. Cook, stirring frequently, until cheese is completely melted and smooth. Remove from heat. Stir in drained pasta and 1 cup of the Crispy Fried Onions. Pour into greased 13x9-inch baking dish. Sprinkle with remaining 1 cup shredded cheese.
- 4 BAKE 15 minutes. Top with remaining Crispy Fried Onions and bake 5 minutes longer or until golden brown. Let stand 5 minutes before serving.
