[ingredients title=”Ingredients”]

• 8 ounces elbow macaroni
• ¼ cup butter, no substitutes
• ¼ cup flour
• 2 cup milk
• 1 teaspoon salt
• Pepper, to taste
• 16 ounces shredded cheese
• ¼ cup Panko bread crumbs
• ¼ cup grated Parmesan cheese
• 1 ½ tablespoons butter
• Paprika (optional)

[/ingredients]

[directions title=”Directions”]

1. To make the topping, mix Panko, cheese, and melted butter until well combined. Add paprika for taste if desired.
2.  

   Cook macaroni according to package directions, removing 2-3 minutes from cooking time and salting cooking water. Drain macaroni thoroughly.

3. In a large pot, melt butter over medium-low heat. Stir in flour as the butter begins to bubble, cook stirring constantly for 3-5 minutes until you have a smooth lightly browned roux. Stir in milk and seasonings, cooking until mixture thickens. Reduce heat and stir in grated cheese, cook until cheese is completely melted and then remove from heat.
4. Stir in cooked macaroni until cheese sauce coats noodles completely. Pour into a buttered 2-quart casserole dish and generously sprinkle with topping. Bake at 350 for 35 minutes or until top is golden brown and cheese is bubbling.

[/directions]

Recipe by Susan Williams