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California Classic Macaroni & Cheese



– 1/2 cup Real California butter, divided – 1 medium onion, chopped – 1/4 cup flour – 2 cups warm Real California whole milk – 2 cups warm half and half – 2 teaspoons Dijon-style mustard – 2 teaspoons Worcestershire sauce – 4 1/2 cups (18 ounces) shredded extra-sharp Real California Cheddar cheese, divided – Salt, cayenne and freshly ground black pepper, to taste – 1 pound elbow macaroni, cooked as package directs and drained – 1 1/3 cups fresh or dry bread crumbs – 2 tablespoons chopped fresh parsley
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1. Preheat oven to 400°F. Melt 1/4 cup of the butter in large saucepan over medium heat; add onion. Sauté 3 minutes. Stir in flour; cook, stirring, 3 minutes. Whisk in milk and half-and-half.

2. Cook until slightly thickened, about 6 minutes. Stir in mustard and Worcestershire sauce. Remove from heat. Stir in 3 1/2 cups of the cheese until melted. Season with salt, cayenne and black pepper. Place cooked macaroni in greased 9 x 13-inch baking dish; pour sauce over and mix completely. Top with the remaining 1 cup cheese. Bake for 20 minutes.

3. Meanwhile, melt the remaining 1/4 cups butter in large skillet over medium heat. Add bread crumbs; cook and stir until lightly toasted. When pasta is hot and bubbly, sprinkle crumbs over top. Broil until crumbs are golden brown, about 1 minute. Sprinkle with parsley. Serve hot.