Ingredients
Units
Scale
For the Cheese Sauce
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup flour
- 4 cups milk
- 4 cups grated cheddar cheese
- 2 cups grated parmesan cheese
For the Macaroni
- 1 lb large macaroni shells
- 1 cup grated parmesan cheese
- 1/2 cup grated cheddar cheese
- 1 cup Panko breadcrumbs
Instructions
- Preheat oven to 400˚F. Grease a 9X13 casserole dish.
- Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according the directions on the package to reach al dente. Drain completely and pour into the greased casserole dish. Add 3/4 of the cup of parmesan and 1/4 of the cup of cheddar to the pasta and mix together. Set aside in a warm place.
- While water is coming to a boil, begin making the sauce: In a medium sauce pan, melt the butter. Slowly whisk in the flour, making sure there are no lumps.
- Pour in the milk 1 cup at a time, whisking continuously until combined. Scald the milk mixture (do not boil!) and remove from heat.
- Add in the 4 cups cheddar cheese and 2 cups parmesan cheese and stir until smooth.
- Pour the cheese sauce over the macaroni mixture and stir to combine.
- Sprinkle the Panko and the rest of the parmesan and cheddar cheese on top of the macaroni and cheese. Top with Panko.
- Place on a center rack in the oven and bake for 30 minutes, until sides are bubbling and Panko is golden.
- Prep Time: 5 mins
- Cook Time: 45 mins