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

1. Make topping:

2. Preheat oven to 400°F with rack in middle.

3. Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

4. Make sauce:

5. 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.

6. Make Macaroni:

7. 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.

8. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.

9. Cooks’ notes: · Topping can be made 1 day ahead and chilled, covered.

10. · 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).

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