Macaroni and Cheese

By Carla

Ingredients

• 1 lb dry elbow macaroni
• 5 Tbsp unsalted butter (plus more for baking dish)
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 3 1/2 cups (14oz) grated sharp Cheddar
• 3 tsp. kosher salt
• 1 cup dry bread crumbs
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup olive oil
• 1/4 tsp black pepper

Preparation

Step 1

Heat oven to 400 degrees. Cook the macaroni according to the package directions. Meanwhile, melt the butter in a large saucepan over medium heat. Slowly add the flour. Cook, stirring constantly, for 3 minutes. Add the milk in a steady stream. Cook 7 minutes. Add the cheddar and 2 tsp salt. Cook for 5 minutes. Remove from heat. Add the drained macaroni and toss. Transfer to a buttered casserole or individual ovenproof bowls. Combine the bread crumbs, parsley, oil, pepper and remaining salt (1 tsp) in a small bowl. Sprinkle over the casserole.

Bake until golden and bubbling around the edges, about 25 minutes.

To freeze: make the break crumb mixture and place it in a resealable freezer bag. Assemble-but do not bake - the casserole. Cover tighetly with two layers of foil. Store both for up to 3 months.

To reheat: Thaw the casserole overnight in the refrigerator or thaw partially in the microwave. Sprinkle the bread-crumb mixture over it. Cover and heat in 350 degree oven for 40 minutes. Uncover and heat until bubbling, until 20 more minutes.

Tip: If freezing, cook the pasta a few minutes shy of package directions and rinse it under cool water. It will help retain it's firmness.