As someone used to a low-sodium diet, I was overwhelmed by the salt. Although the 1 tablespoon of pepper fit in, the accompanying tablespoon of salt should be eliminated due to the 1 1/2 pounds of cheese. The béchamel sauce was supposed to take about 10 minutes, but it took me 45 minutes after I raised the heat to medium, then medium-high. The mac 'n cheese needs to rest at least 5 minutes before serving to hold its shape. This is the first time I used panko on mac 'n cheese, and it seemed too blond for an already very light macaroni and cheese, and made me question why I would want to eat so many crumbs. Lastly, unless the entire tray will be consumed at one meal, I think dried parsley would be a better garnish at the very end. This recipe appears on foodnetwork.com attributed to Costa Vanikiotis at Eveready Diner, Hyde Park, NY, and gives the disclaimer that "This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results." Fortunately, I had excellent quality cheese, and that is all I tasted (besides the salt). Made for Please Review My Recipe tag game.