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| Look at that yummy cheesy goodness...It tastes as good as it looks! |
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| Warning! This is not a low fat recipe. Yum! |
Macaroni and Cheese
20 Servings (That's if they just have one!)
For topping
1/2 stick unsalted butter
2 cups panko, bread crumbs or saltines
1/4 pound coarsely grated extra sharp cheddar (1 1/2 cups)
1/2 cup grated Parmigiano-Reggiano
For macaroni and sauce
1 stick unsalted butter
6 Tbls all purpose flour
5 cups whole milk
1 pound coarsely grated sharp cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound Rigatoni (penne or elbow macaroni would work too)
Make topping:
Preheat oven to 400 degrees with rack in middle
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Make sauce:
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 tablespoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Make macaroni:
Cook pasta in a pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water and sauce in large bowl. Transfer to a 10x13 casserole dish.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
Enjoy!
