Mac'n' Cheese with Panko Topping


  • 1 Pound elbow macaroni

  • 4 Cups Milk

  • 9 Tablespoons butter, divided

  • 1/2 Cup flour

  • 4 Cups Sharp cheddar cheese, grated

  • 2 Cups Montery Jack Cheese. grated

  • Hand Full of Freshly grated Parmesan cheese

  • 1 Cup panko

  • Salt ( to taste )

  • Pepper ( to taste)
  • Directions:

    Cook the macaroni for 6-8 minutes, drain and drizzle with a little bit of oil to keep from sticking together. In a small pan, warm the milk ( do not bring to a boil). Remove from heat.

    In a large pan, melt the 6 tablespoons of butter, add the 1/2 cup of flour. Whisk of low heat for 2 minutes. Add the 4 cups of warmed milk. Whisk the warmed milk continuously until thickened. Should take about 2-4 minutes. Remove from heat and stir in salt.

    Add your 6 cups of grated cheese. Stir until melted.

    Add you cooked pasta and stir until evenly coated.

    Butter or spray a 3 quart baking dish. Spread cheesy pasta in dish.

    Melt remaining 3 tablespoons of butter in microwave safe dish. Add the panko crumbs and a handful of Parmesan cheese. Mix well.

    Sprinkle the panko/cheese crumbs over the pasta.

    Bake in a 375 degree oven for 35 minutes until bubbly.