Macaroni and Cheese

By wpolumbo

A casserole full of delciousness!

Ingredients

• 1 pound elbow macaroni
• 1 cup dry bread crumbs
• 1/4 cup fresh flat-leaf parsley, finely chopped (optional)
• 1/4 cup olive oil
• 3 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 5 tablespoons unsalted butter, plus more for the baking dish
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 3 1/2 cups (about 14 ounces) grated sharp Cheddar

Details

Servings 6

Preparation

Step 1

Heat oven to 400°F. Butter a casserole or 9-by-13-inch baking dish. Cook the macaroni until almost tender but still firm, about 2 minutes less than the package directions. Drain and rinse under cold water. Meanwhile, in a small bowl, combine the bread crumbs, parsley (if using), oil, 1 teaspoon of the salt, and the pepper; set aside. In a saucepan, over medium heat, melt the butter. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump together. Still stirring constantly, add the milk slowly. Cook for 7 minutes. Add the macaroni and combine. Transfer to the baking dish and top with the bread crumb mixture. Bake until golden and bubbling slightly around the edges, about 25 minutes.