Created by DairyGood
Preheat the broiler. Melt 2 tablespoons of the butter. Stir together the panko, the melted butter, and the paprika in a small bowl; set aside.
Cook the elbow macaroni according to the package directions in a large saucepan; drain and return to the saucepan. Cover and keep warm.
Meanwhile, for the cheese sauce, melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Cook the onion in the hot butter until soft, 5 to 6 minutes. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the milk all at once, stirring constantly. Cook and stir over medium heat until slightly thickened and bubbly, 4 to 5 minutes. Add the salt, pepper, mustard, and cream cheese; whisk until smooth. Remove from the heat. Add the shredded American and Cheddar cheeses in handfuls, whisking constantly until each handful is melted before adding the next one.
Immediately pour the cheese sauce over the cooked macaroni and toss gently to coat. Spoon into a 3‑quart casserole dish. Quickly sprinkle the panko mixture over the mac and cheese. Broil 6 inches from the heat for 1 to 2 minutes or until golden brown. Let stand for 5 minutes before serving.
If you love this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.”Andrews McMeel Publishing ©2015 Photo credit to Peter Krumhart and Dean Tanner