Old Fashioned Mac and Cheese

For the Macaroni

2 tablespoons unsalted butter or margarine

1 large shallot, finely minced

¼ teaspoon sweet or smoky paprika

3 tablespoons all-purpose flour

3 cups LACTAID® Lactose-Free Whole Milk, warmed

1 ½ cups Swiss cheese*, coarsely grated

2 ½ cups sharp cheddar cheese**, shredded

2 teaspoons dry mustard

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

16 ounces elbow macaroni

For the Panko Topping

1 tablespoon unsalted butter or margarine

¼ cup panko breadcrumbs

1 teaspoon chopped parsley leaves

¼ teaspoon salt

For the Macaroni

1. Preheat oven to 350 degrees F and spray a 13x9 inch baking dish with non-stick spray.

2. Melt butter in a large saucepan over medium heat. Add shallot and paprika and sauté for about 5 minutes or until soft. Add flour and stir constantly for one minute.

3. Gradually whisk in the LACTAID® Lactose-Free Whole Milk until the mixture is smooth. Whisk in the salt, mustard, black pepper and cayenne pepper. Continue to whisk until the sauce thickens and comes to a boil, about 5 minutes.

4. Gradually stir in the swiss cheese and 2 cups of the cheddar cheese, and removed from heat. Continue stirring until all cheese has melted and incorporated smoothly into the sauce.

For the Panko Topping

1. Melt butter in a skillet over medium heat. Add panko and stir frequently for 7-8 minutes or until golden brown. Remove from the heat, and then stir in chopped parsley and salt.

2. Meanwhile, cook the macaroni according to package instructions, drain. Stir macaroni into the warm cheese sauce, and then pour the macaroni and cheese into greased baking dish.

3. Top with remaining ½ cup of sharp cheddar cheese and parsley breadcrumbs, then bake for 15 minutes, or until topping is lightly brown and macaroni is heated through. Let cool for 10 minutes before serving.