Classic Macaroni and Cheese

By KimberlyB

Ingredients

• 4 cups (1 quart) whole milk
• 8 tablespoons unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• kosher salt
• 1 pound elbow macaroni
• 8 ounces shredded, sharp cheddar cheese (about 3 cups)
• 3 ounces grated Pecorino Romano cheese (about 1 cup)
• 2/3 cup panko bread crumbs

Details

Preparation time 25mins
Cooking time 50mins
Adapted from getorganizednow.com

Preparation

Step 1

1. Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer. Turn off the heat and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
3. While whisking, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
4. Return the saucepan to medium-high heat and while whisking, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of salt, taste, and season with additional salt if desired. Remove from the heat and set aside
5. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water. Set aside. Preheat the oven to 400.
6. Place the reserved saucepan of milk mixture over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes.
7. Transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.