Name: Macaroni and Cheese
Cook time: 35 min
Total time: 1 1/4 hr
Yield: Makes 20 servings
Ingredients: 1/2 stick unsalted butter; 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread); 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups); 1/2 cup grated Parmigiano-Reggiano; 1 stick unsalted butter; 6 tablespoons all-purpose flour; 5 cups whole milk; 1 pound coarsely grated extra-sharp Cheddar (6 cups); 1/2 cup grated Parmigiano-Reggiano; 1 pound elbow macaroni

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Macaroni and CheeseRoland Bello

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?

Cooks' notes:

· Topping can be made 1 day ahead and chilled, covered.
· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).

Recipe notes

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