Ingredients :

1 lb. cavatappi pasta (or pasta of your choice)

1/2 c. butter

1/2 c. flour

4 c. milk

6 c. freshly shredded sharp or white Cheddar

1 T. salt

1 T. pepper (maximum, to taste)


2 T. butter

1/2 c. panko bread crumbs

Directions :

Boil pasta in salted water according to package directions. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.

Grease a 9×13″ baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.

Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Pour over the mac and cheese.

Bake in a preheated 325 degree oven 12-15 minutes.

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