Mac N Cheese With Panko Crumbs

A delicious old fashioned mac n cheese recipe with bechamel sauce and panko crumb topping

• Ready In: 40 mins
• Serves: 2
• Yields: 6 cups approximately

Ingredients

• 200  g penne pasta
• 2  cups  whole milk
• 1  celery rib, halved
• 1  carrot, halved
• 1  medium onion, halved
• 1  bay leaf
• 2  tablespoons butter
• 2  tablespoons flour
• 140  g cheddar cheese, grated
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 cup panko breadcrumbs
• 2  tablespoons parmesan cheese, grated
• 1  teaspoon dried parsley
•  cooking spray

Directions

1. Put milk and prepared veges into a small saucepan. Heat on medium high heat with lid on until simmering, then turn off and leave to sit for 15 minutes.
2. In another saucepan heat butter, when melted stir in flour and cook over low-med heat for about 1.5 minutes Whisk in warm milk and ensure there are no lumps. Cook over medium heat for a couple of mins stirring and strapping bottom with spatual or wooden spoon to ensure it doesn't burn. When thickened take off heat and stir in cheddar and salt and pepper. Taste your sauce. It should be over seasoned and strong on cheese, so when it is diluted by pasta it is still yummy!
3. Meanwhile cook pasta in 2 litres of boiling salted water according to packet instructions. Drain 2 mins before it is done and stir in cheese sauce. Place in casserole or oven safe container. Mix parmasan cheese, parsley and panko crumbs together, scatter over pasta mixture and spray with an oil aeresol spray. Bake for about 15 mins in a moderate oven. ENJOY!