INGREDIENTS
1 lb
cooked elbow macaroni noodles
1/2 cup
butter
1/2 cup
flour
4 cups
whole milk
1 1/2 tsp
salt
1/2 tsp
pepper
8 oz
cream cheese, softened
2 cups
shredded sharp cheddar cheese, divided
2 cups
shredded Pepper Jack cheese, divided
1 cup
Panko bread crumbs
1 tbsp
butter, melted