A bowl of macaroni and cheese topped and baked with a thick layer of panko bread crumbs
  • Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

  • 1 pound Vigo Elbow Pasta
  • 1 teaspoon Vigo Extra Virgin Olive Oil
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 3 cups whole milk
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 2 1/2 cups white cheddar cheese, shredded
  • 1/2 cup Vigo Panko Bread Crumbs

Directions

Cook pasta according to package directions. Drain, toss with olive oil and set aside.

Preheat oven to 350.

In a heavy bottomed pot, melt butter on medium heat. Add flour 1 tablespoon at a time, stirring until all lumps are gone. Pour in milk and season with salt and pepper. Cook over medium heat stirring occasionally until mixture is thick and smooth. Add 2 cups of cheese and stir until melted.

Add pasta to cheese sauce and season with salt and pepper. Pour into a baking dish and top with remaining ½ cup of cheese and panko bread crumbs. Bake for 10 minutes and then broil for another 3 minutes until top is golden brown.