- In a pot of boiling salted water, cook macaroni for about eight minutes or until al dente. Drain and rinse with cold water; drain well and set aside.
- Preheat oven to 375°F (190°C). In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk, salt and pepper.
- Cook, whisking gently, for about ten minutes or until slightly thickened. Stir in cheeses until smooth. Stir in macaroni. (The mixture will be very saucy.) Pour into a 12-cup (three liter) rectangular or oval casserole dish.
- Topping: In a bowl, stir together panko, cheese, parsley and butter. Sprinkle over macaroni.
- Cover with foil and bake for about 20 minutes or until bubbly around edges. Uncover and bake for about ten minutes or until golden.
- Tip: After you add the topping, the mac and cheese can be covered with plastic wrap and refrigerated for up to one day. Remove plastic before baking and add ten minutes to the baking time.
- Mac and Cheese Balls: Use any leftovers to make these yummy bites. Shape four cups (one liter) cold mac and cheese into two tablespoons (30 milliliter) balls. Dredge in 1/3 cup (75 milliliters) all-purpose flour, then dip into beaten eggs (use two large) and roll in 3/4 cup (175 milliliters) Italian-seasoned dry bread crumbs. Deep-fry in ten centimeters of canola oil heated to 325°F (160°C) for about two minutes or until golden brown. Drain on a plate lined with paper towels. Makes about 20 balls.
Recipe credit: Courtesy of Best of Bridge Comfort Food by Sylvia Kong and Emily Richards © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.