Pepper Jack Mac and Cheese

Ingredients:
2 c. uncooked elbow macaroni
1/4 c. butter, cubed
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1 1/2 c. whole milk
1/2 c. heavy whipping cream
3 c. (12 oz.) shredded pepper Jack cheese
1 package (8 oz.) cream cheese, cubed
1 c. (4 oz.) shredded sharp cheddar cheese
1/2 c. shredded Asiago cheese
TOPPING:
3/4 c. panko (Japanese) bread crumbs
4 bacon strips, cooked and crumbled
1/4 c. grated Parmesan cheese
1 c. cheddar French-fried onions, crushed

Directions:
Cook macaroni according to package directions; drain and set aside.

In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil; 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.

Note~ Omit the bacon for a vegetarian version.

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