Ingredients
- 1/2 cup unsalted butter
- 1/4 cup flour
- 3 cups whole milk
- 1 Tbsp. kosher salt plus more
- 1/2 black pepper plus more
- 1 lb. elbow macaroni
- 2 cups shredded cheddar cheese, divided
- 2 garlic cloves chopped
- 1 cup panko bread crumbs
- 2 Tbsp. chopped flat leaf parsley
Preparation
Step 1
Pre heat oven 400 degrees
Melt 1/2 cup butter in large saucepan. Add flour, cook whisking constantly for 1 minute. Whisk in milk and 3 cups water. Bring to a boil and reduce to a simmer. Cook until very thin sauce forme whisking often, about 10 mins. Stir in 1 Tbsp. salt and 1/2 teasp. pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese into a 13 x 9 or a 3qt. casserole, Pour sauce over pasta (pasta should be submerged, do not stir)and cover with
foil.
Bake until pasta is almost tender about 20 mins.
Melt remaining 1/4 cup butter in large skillet. Add garlic, panko and parsley and toss until combined. Add salt and pepper. Remove foil and sprinkle with 1/2 cup cheese and remaining panko mixture. Bake for 10 minutes more. Remove and let sit for 10 mins.
foil.