Ingredients
8 ounces elbow macaroni
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon black pepper
1 and ½ teaspoon onion powder
1 and ½ teaspoon cayenne or 1 teaspoon peperoncino
1 and ½ teaspoon oregano
1 and ½ teaspoon thyme
3 tablespoons butter
3 tablespoon flour
2 cups half ‘n’ half or whole milk
8 ounces shredded or diced Extra Sharp Cheddar cheese
8 ounces shredded or diced Colby Jack cheese
Italian Bread Crumbs for topping
1 tablespoon Butter for topping
Directions
1. Preheat oven to 350 degrees.
2. Cook macaroni to al dente.
3. Into a small bowl measure out the seasonings and combine. Set aside.
4. While the macaroni is cooking in a large, heavy bottomed sauce pan melt the butter on
low-medium heat, whisk in the flour and cook for 2-3 minutes continuously whisking. Add the spice mixture and whisk into the flour mixture. Slowly add half ‘n’ half, continuously whisking. Bring to a slow simmer and continue to whisk for another 2-3 minutes, the milk should begin to thicken up. At this point add in the cheeses and whisk until melted. Remove from heat.
5. Spray a 2 quart casserole with baking spray; add macaroni. Pour béchamel over the macaroni.
6. Top with bread crumbs and dot with butter.
7. Bake at 350 for about 25-30 minutes until bubbly and top is golden.