Char Man Verde Mac & Cheese

 Ingredients

• _{16 oz box large elbow macaroni noodles}
• _{1/2 cup salted butter, divided}
• _{1/3 cup flour}
• _{2 cups half and half}
• _{2 cups whole milk}
• _{1 tsp salt}
• _{1/2 tsp black pepper} 
• _{1 paprika}
• _{2.5 ounces Char Man Verde hot sauce}
• _{1 1/2 cups Gruyere cheese, shredded}
• _{3 cups Sharp cheddar cheese, shredded and divided (2 cups, 1 for topping)}

       Panko Topping 

• _{1 1/2 Cups Panko bread crumbs}
• _{4 Tbsp butter, melted}
• _{2 tsp garlic powder}
• _{1 tsp paprika}
• _{1/3 cups high quality grated (powder) Parmesan cheese}

Instructions 

1. Spray a 9X13 baking dish with cooking spray and preheat oven to 350.
2. In a large pot boil water and cook elbow macaroni per package directions for al dente.
3. Drain macaroni, return to pan and add 2 tablespoons of butter, stir well to keep the noodles from sticking.
4. Melt remaining butter (6 tablespoons) in large skillet over low/medium heat.  Add flour and whisk to combine.  Let cook for about 1-2 minutes.  Slowly add half and half while continuing to whisk, add milk and whisk.
5. Add salt, pepper, paprika, Char Man Verde, whisk.  Cook, stirring/whisking consistency for 4-6 minutes until thickened to a cream consistency.
6. Remove from heat, add cheese and stir.
7. Pour cheese mixture, stir well.
8. Dump macaroni into prepared baking dish.  Top with remaining cup of sharp cheddar cheese.

          Panko Topping 

1. In a medium mixing bowl combine all ingredients and stir well.
2. Sprinkle Panko mixture topping over the cheese.
3. Bake uncovered for 18-20minutes or until it starts to lightly brown.  Don't overcook it or it wont be saucy.