Macaroni and Cheese

Pasta Recipes

Preparation Time: 25 minutes

Start to Finish Time: 50 minutes

Yield: 4 to 6 servings

• 2 tablespoons unsalted butter
• 1/2 cup panko bread crumbs
• 1 8-ounce package ziti, macaroni, or your favorite pasta
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes (optional)
• 8 ounces (about 2 cups) sharp Vermont cheddar cheese, shredded

Heat oven to 350°. Melt unsalted butter in a large, heavy skillet. Add panko and stir until coated; set aside.

Cook pasta according to package directions, stopping 2 minutes shy of suggested cooking time; drain and set aside.

Meanwhile, melt 4 tablespoons butter in a large, heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, about 1 minute, being careful not to let the mixture brown. Gradually add milk and cook over medium heat, whisking constantly, until the mixture is thickened and bubbly, about 5 minutes. Remove from heat, then add salt, pepper, red pepper flakes (if desired), and cheese, whisking until the cheese melts.

Add the pasta, then spoon the mixture into a lightly greased 2-quart casserole or four lightly greased 2-cup baking dishes. Sprinkle with bread crumbs. Bake 20 to 25 minutes, or until bubbly.

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