CLASSIC MACARONI AND CHEESE WITH PANKO CRUSTED TOPPING
Prepared in 20 minutes or less plus 1 hour to bake.

For the Topping:
2 tbs unsalted butter, cut into small cubes
2 cups panko, Japanese breadcrumbs or substitute 1½ cups country bread cut into cubes
2 garlic cloves, chopped
3 tbs fresh flat-leaf parsley, chopped  

For the Macaroni:
3 tbs unsalted butter
4½ cups extra-sharp Cheddar cheese grated, plus 1 cup, coarsely grated for topping
2 cups Gruyère cheese or Fontina cheese
3 tbs unsalted butter
½ cup flour
Quart of whole milk
1 lbs macaroni or corkscrew pasta
¼ tsp cayenne pepper
½ tsp nutmeg
Salt to taste

Preheat oven to 375°F.

Grease a non-stick 10 x 13 inch baking dish.  Combine cheeses into a bowl and set aside.  Boil a large pot of salted water.  Add pasta and cook until al dente (just tender).  Drain then pour into a large mixing bowl and set aside.

Heat butter in a separate saucepan and whisk in flour.  Cook on low heat for approximately 2 minutes.  Whisk in warm milk then remove from heat.

Stir in cheeses to the milk mixture.  Once cheese is melted, stir in cayenne, nutmeg and salt.  Pour cheese mixture over pasta in the large bowl and gently toss until pasta is well-coated.  Transfer pasta into greased baking dish.  Bake uncovered for 35-45 minutes.  Remove and set aside

Raise oven heat to 400°F.  

In a food processor, combine all topping Ingredients except for butter and extra-sharp grated cheese.  Pulse until combined.  Sprinkle panko topping and grated cheese evenly over the macaroni.  Dot topping with remaining pieces of butter.

Bake uncovered for 10-15 minutes more until sauce is bubbly and crust is golden brown.  Serve immediately.  Serves 8-10.

Option:  Baked in 8 small ramekins, this is a fabulous party appetizer or easy get-together meal served with a tossed green salad.