Macaroni and Cheese for Grown-Ups

This is a great side dish or main course. I say for grown-ups, but anyone can enjoy it. Use your choice of cheeses, I like Smoked Gouda, Swiss, Chedder and Munster. Thanks to Alton Brown for the idea of Panko on top as a crust. I don't remember where I got this but I think it was my Nana.

• Ready In: 35 mins
• Serves: 4-8

Ingredients

• 6  cups water
• 1  teaspoon salt, divided
• 1⁄8 teaspoon  vegetable oil
• 1  lb  ditalini or 1  lb shell macaroni
• 2  tablespoons unsalted butter
• 4  tablespoons unsalted butter
• 2  tablespoons all-purpose flour
• 2 1⁄2 cups  whole milk or 2 1⁄2 cups half-and-half cream
• 1⁄4 teaspoon fresh ground pepper
• 4 -6  ounces  freshly grated cheese, your choice but I like smoked Gouda, Swiss, Chedder and Munster
• 2⁄3 cup panko breadcrumbs, flakes
• 1  teaspoon fresh parsley

Directions

1. Preheat the oven to 375 degrees.
2. Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes.
3. In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes.
4. Slowly add the milk, whisking constantly.
5. Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes.
6. Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted.
7. In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside.
8. Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins.
9. Combine chesse sauce and macaroni in casserole mixing well.
10. Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top.
11. Remove and enjoy.