Mac & Cheese Casserole

• 1 Cup Zesty Mexican BLENDABELLA
• 1 lb Elbow macaroni
• 7 Tbsp Unsalted butter, divided
• 2 Tbsp All-purpose flour
• 2 Cups Milk
• 1 1/2 lbs Grated cheddar
• 1 Tabasco/hot sauce
• 1/2 tsp Mustard powder
• 1/4 tsp Garlic powder
• 1/2 lb Grated Gruyere cheese
• 1 Cup Panko bread crumbs

Instructions

1. Preheat oven to 400°F.
2. In a medium pot of salted boiling water, cook elbow macaroni about 2 minutes less than package cooking time.
3. Drain macaroni, then transfer to large mixing bowl and toss with 2 tablespoons butter until butter is melted and macaroni is evenly coated. Set aside.
4. In a large saucepan, melt 2 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste.
5. Continue to cook, while stirring, about 1 minute. Whisking constantly, add milk gradually.
6. Heat, while stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to medium-low and gradually whisk in Cheddar until a smooth emulsified cheese sauce forms. Do not let the sauce come to a boil once the cheese is added.
7. Whisk in hot sauce, mustard powder, and garlic powder.
8. Scrape cheese sauce into pasta and stir until evenly coated. Let cool slightly, then add grated Gruyere and BLENDABELLA and mix well. Scrape pasta into a 9- by 13-inch baking dish and smooth surface to an even layer.
9. Add panko to a small mixing bowl. Melt the remaining 3 tablespoons butter, then add to panko and mix until evenly coated.
10. Scatter panko all over surface in an even layer. Bake on top rack until browned and bubbling, about 45 minutes.
11. Let mac and cheese rest for 15 minutes, then serve.