Ingredients
- 1 lb of uncooked elbow macaroni
- 3/4 stick of butter
- 4 tablespoons flour
- up to 4 cups milk
- 16 oz shredded cheese (we use mixture of cheddar and parmesan)
- 1/2 tsp salt or to taste
- pepper and/or red pepper to taste
- 1/2 to 1 cup panko bread crumbs
- Cook the macaroni pasta according to the box directions. Drain and toss with some olive oil to prevent from sticking. Set aside in the colander.
- Melt 3/4 stick butter in a large saucepan. Add the flour and stir until the flour is cooked, about 3 minutes. Add 3 1/2 cups of milk to start with, and cook over medium hear, constantly stirring, until the mixture starts to bubble.
- Add the shredded cheese in increments, constantly stirring until the mixture becomes thickened. If too thick, add a bit more milk.
- Add the salt, pepper and red pepper to taste.
- Spray a 9x13 baking pan with cooking spray. Add the macaroni to the pan, then add the sauce over top.
- In a skillet, melt 1/4 stick of butter and 1/2 to 1 cup of panko bread crumbs. Cook in the butter until the panko starts to turn golden brown. Sprinkle the crumbs on top of the macaroni and sauce.
