Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter, melted
  • 1 cup panko bread crumbs
  • 1/2 cup grated cheddar cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 3 cups whole milk
  • 4 cups grated cheddar cheese
  • 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)

Instruction

  • Place the topping ingredients in a bowl and stir to combine.
  • Preheat oven to 400° F.
  • Cook pasta in salted water* for about 3 minutes less than package directions call for, until al dente, reserving half a cup of the pasta water.
  • In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux.
  • Slowly whisk in the milk and bring to a boil.
  • Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
  • Add reserved pasta water and cheddar cheese and whisk until melted.
  • Stir in the pasta.
  • Transfer to a greased 13″ x 9″ baking dish.**
  • Sprinkle topping on macaroni and cheese.
  • Bake for 30-40 minutes, or until top is golden and bubbling.
  • Serve.
  • * Use about 2 Tbsp of kosher salt for 4 quarts of water.
  • ** If making ahead, mixture can be cooled after this step to room temperature, covered and then refrigerated for up to a day.