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Dairy
Easy
1 Hour
Diets 
Creamy, cheesy, and perfectly decadent, it’s made with a blend of sharp cheddar and smooth Monterey Jack cheese for a rich, melty sauce that envelops perfectly cooked mini shells, elbows, or other small pasta shapes. A subtle kick from Dijon mustard and a hint of sweetness from caramelized onions elevate this dish beyond the ordinary, while a crispy, golden panko topping adds the perfect crunch. It’s a crowd-pleaser that’s perfect for family dinners, gatherings, or whenever you’re craving a little more sophistication in your mac ‘n cheese.
1 pound pasta such as elbows or mini shells
6 tablespoons butter
1 small onion, finely diced
1/2 teaspoon salt
1 tablespoon Haddar Dijon Mustard
1/4 cup flour
4 cups milk (2%)
1 bay leaf
1 and 1/4 cups shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 and 1/2 cups Gefen Panko Crumbs
1/4 cup Gefen Extra Virgin Olive Oil
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
Preheat oven to 375 degrees Fahrenheit.
Cook pasta according to package directions, drain and set aside.
Meanwhile, in a deep skillet or heavy-duty frying pan, melt the butter. Add diced onions, and let cook on low heat until onions are soft. Add salt and mustard and stir. Add flour and stir. Let combine and brown slightly.
Whisk milk into onions, add bay leaf, and stir until there are no lumps, cook for five to 10 minutes on low flame until mixture thickens. Stir often to break up any lumps that may form. Add cheeses and let cook slowly again. Remove bay leaf and stir sauce one last time to avoid lumps.
Stir sauce together with cooked pasta and mix well to coat. Place into a 10-inch casserole dish and smooth to create an even layer. Mix all ingredients for topping in a bowl and sprinkle evenly onto noodles.
Bake for 30 minutes. Serve warm.
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