Panko Baked Mac n' Cheese

Tender, Golden, and Quietly Indulgent

Mac and cheese is one of those dishes that bypasses reason entirely and speaks straight to something older — comfort at its most elemental. There's a particular satisfaction in building it slowly from scratch, watching a simple roux transform into something silky and abundant, then sending it into the oven to emerge with a crust that's just golden enough, just crisp enough, to make the soft warmth beneath feel like a reward. This is a recipe that doesn't need to explain itself. It simply asks to be made, and eaten, and remembered.

Ingredients

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

Instructions

1. Cook pasta according to package directions. Drain, toss with olive oil and set aside.
2. Preheat oven to 350.
3. In a heavy bottomed pot, melt butter on medium heat.
4. Add flour 1 tablespoon at a time, stirring until all lumps are gone.
5. Pour in milk and season with salt and pepper.
6. Cook over medium heat stirring occasionally until mixture is thick and smooth.
7. Add 2 cups of cheese and stir until melted.
8. Add pasta to cheese sauce and season with salt and pepper.
9. Pour into a baking dish and top with remaining ½ cup of cheese and panko bread crumbs.
10. Bake for 10 minutes and then broil for another 3 minutes until top is golden brown.