Ingredients
Equipment
Method
Preparation
- Boil the elbow macaroni in salted water for 2 minutes less than the package directions. Drain and set aside without rinsing.
- In a saucepan, melt butter and whisk in flour. Cook for 1-2 minutes until nutty but light in color.
- Slowly whisk in whole milk. Continue whisking over medium heat until thickened. Remove from heat and stir in 2 cups of cheddar until glossy.
- Fold pasta into the sauce and pour into a white ceramic dish. Top with remaining cheddar, mozzarella, and breadcrumbs.
- Bake at 375°F (190°C) for 20 minutes. Broil for 2-3 minutes until charred edges and golden peaks form. Garnish with parsley and pepper.
Nutrition
Notes
Use freshly grated cheese for the best melt.
Don't skip the broiler step for the signature charred texture.
Don't skip the broiler step for the signature charred texture.
