Ingredients

The following ingredients have 8 Servings
  • 8 oz. medium shells pasta (or other small-medium pasta shape, whole wheat or regular)
  • 4 tablespoons butter (divided)
  • 2 tablespoons all-purpose flour
  • 2 cups milk (preferably whole)
  • 8 oz. shredded mozzarella cheese ((about 2 cups))
  • 1/2 cup grated parmesan cheese (divided)
  • 1/4 cup chopped fresh parsley (divided)
  • 1 cup breadcrumbs (regular or panko, unseasoned)
  • 1 teaspoon garlic powder
  • kosher salt and black pepper

Instruction

  • Cook pasta according to directions until al dente in salted water.
  • Meanwhile, melt 2 tablespoons of the butter in a large oven-safe skillet. Add the flour (2 tablespoons) and stir to coat in the butter, and continue to cook, stirring, for about 1 minute. Gradually pour in the milk (2 cups) and whisk to combine so there are no clumps of flour. Continue heating and whisking until thickened a bit (about 2 minutes). Stir in the mozzarella cheese (8 oz.), half of the parmesan cheese (1/4 cup), and half of the fresh parsley (2 tablespoons). Whisk until fully combined.
  • In a small bowl, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1 cup), the rest of the parmesan (1/4 cup), the rest of the parsley (2 tablespoons), the garlic powder (1 teaspoon), and plenty of black pepper. Stir until breadcrumbs are well-coated in the butter.
  • When pasta is done cooking, drain it or use a slotted spoon to transfer it over to the cheese sauce. Stir to coat. It will seem really thick- don't worry, it will thin out as the pasta and any water clinging to it settles in.
  • Sprinkle the breadcrumb mixture on top of the pasta and cheese sauce.
  • Broil for 5-10 minutes close to the top of the oven, rotating the skillet if necessary and checking to make sure it doesn't burn. Once the breadcrumbs are golden-brown, remove from oven, place a handle cover or towel on the skillet's handle, and serve the mac and cheese sprinkled with more fresh parsley, if desired.