Ingredients:
1 lb elbow macaroni
1 cup dry breadcrumbs
1/4 cup flat leaf parsley
1/4 cup olive oil
3 teaspoons kosher salt
1/4 teaspoon black pepper
6 tablespoons unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
3 1/2 cups grated sharp cheddar cheese
Directions:
Heat oven to 400 F
Butter a casserole or 9 x 13 inch baking dish with 1 tablespoon of the butter.
Cook macaroni until almost tender but still firm, about 2 minutes less than package directions. Drain and rinse under cold water.
Meanwhile, in a small bowl, combine the bread crumbs, parsley, oil, 1 teaspoon of the salt and the pepper and set aside.
In a saucepan, over medium heat, melt the butter. Stirring constantly, add the flour and cook for 3 minutes. The mixture will clump together.
Still stirring constantly, add the milk slowly.
Cook for 7 minutes. Add the Cheddar and the remaining salt and cook, stirring, until thick and creamy, about 5 minutes.
Add the macaroni and combine.
Transfer to the baking dish and top with the bread crumb mixture.
Bake until golden and bubbling slightly around the edges, about 25 minutes.
Servings: 6
Time preparation: 25 min.
Time total: 50 min.