Ingredients
2 cups uncooked elbow macaroni1/4 cup butter, cubed1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon ground mustard1/2 teaspoon pepper1/2 teaspoon Worcestershire sauce1-1/2 cups milk1/2 cup heavy whipping cream3 cups shredded pepper Jack cheese1 package (8 ounces) cream cheese, cubed1 cup shredded sharp cheddar cheese1/2 cup shredded Asiago cheeseTOPPING:3/4 cup panko bread crumbs4 bacon strips, cooked and crumbled1/4 cup grated Parmesan cheese1 cup cheddar french-fried onions, crushed
Preparation
Cook macaroni according to package directions; drain and set aside.
In a large saucepan, melt butter over medium heat. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown.
