1 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
1 large egg
12 ounces sharp cheddar cheese, shredded, divided
1 tsp. kosher salt
Fresh ground black pepper to taste
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Preheat oven to 350°. Cook pasta in lightly salted water 2 minutes less than package directions. Drain and rinse with cold running water; drain again. Return to pot and toss with vegetable oil.
While pasta is cooking, in separate large pot, melt butter. Whisk in flour, nutmeg and paprika and cook, stirring, about 5 minutes. Whisk in milk; bring to a boil. Reduce heat and simmer 10 minutes or until smooth and creamy. Remove from heat and cool 10 minutes.
Stir Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, egg and all but 1/2 cup of the shredded cheddar into cooled sauce. Season with salt and pepper. Gently stir pasta into cheese mixture and pour into 2-quart.baking dish. Top with remaining cheddar.
In small bowl, combine bread crumbs and Parmesan, then add olive oil and toss until texture of moist sand. Sprinkle over top of baking dish.
Bake 30 minutes or until bubbling and crumbs are golden brown. Remove from oven and let stand a few minutes before serving.
See nutrition information for fat, saturated fat, cholesterol and sodium content.