Pepper Jack Mac

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1-1/2 cups milk
1/2 cup heavy whipping cream
3 cups (12 ounces) shredded pepper Jack cheese
1 package (8 ounces) cream cheese, cubed
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese

Topping:
3/4 cup panko (Japanese) bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup 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. 

Yield: 6 servings.

Shared by Carol Zerilo