Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish
Ingredients
- For topping:
- 1/2 stick unsalted butter
- 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
- 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 tablespoons all-purpose flour
- 5 cups whole milk
- 1 pound coarsely grated extra-sharp Cheddar (6 cups)
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound elbow macaroni
Directions
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Make topping:
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Preheat oven to 400°F with rack in middle.
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Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
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Make sauce:
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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 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
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Make Macaroni:
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Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
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Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
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Cooks’ notes: · Topping can be made 1 day ahead and chilled, covered.
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· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).