Midwest's Best Bake | Cooking Professionally

Ingredients

• 2 cups dried elbow macaroni
• 1/4 cup plus 2 tablespoons butter, melted, divided
• 1/4 cup all-purpose flour
• 1 teaspoon dry mustard
• 1/8 teaspoon black pepper
• 2 cups milk
• 1 teaspoon Worcestershire sauce
• 2 cups white cheddar cheese, shredded
• 2 cups frozen roasted whole kernel corn or regular corn, thawed
• 4 ounces pancetta, crisp-cooked and chopped
• 1/4 cup green onions, sliced, plus more, to taste, for serving
• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese, shredded
• 2 tablespoons flat-leaf parsley, chopped