Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 2 tablespoons chopped fresh parsley (optional)
Directions
Step 1
Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish.
Step 2
Cook the macaroni according to package instructions until al dente. Drain and set aside.
Step 3
In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes, stirring constantly.
Step 4
Gradually add the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook, stirring frequently, until the sauce has thickened, about 5-7 minutes.
Step 5
Stir in the salt, black pepper, cheddar cheese, and Parmesan cheese until the cheese has melted and the sauce is smooth.
Step 6
Add the cooked macaroni to the saucepan and stir until the macaroni is evenly coated with the cheese sauce.
Step 7
Transfer the mac and cheese to the prepared baking dish.
Step 8
In a small bowl, mix together the panko bread crumbs and chopped parsley (if using). Sprinkle the mixture evenly over the top of the mac and cheese.
Step 9
Bake for 25-30 minutes, or until the bread crumbs are golden brown and the cheese is bubbling
Step 10
Let the mac and cheese cool for 5-10 minutes before serving.
