- Prep Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- 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
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.