I don't have to convince you that macaroni and cheese is delicious. Pasta, melted cheese, and a crunchy bread topping. It's wonderful, comforting, and filling.
I mean look at it below. See how incredibly creamy that cheese sauce looks? And it wasn't thin. It stuck to the pasta really well.
Recipe below is adapted from Cook's Illustrated recipe for Classic Macaroni and Cheese
Macaroni and Cheese
1 cup panko bread crumps
7 tbsp butter, divided
1 lb pasta (I prefer shells)
6 tbsp flour
1 1/2 tsp powdered mustard
5 cups whole milk
8 oz Monterey Jack cheese, shredded
8 oz sharp cheddar cheese, shredded
1. Melt 2 tbsp butter in medium sized pan. Add panko bread crumbs and toast until golden brown. Remove from heat and let cool. This may be made 1 day ahead of time.
2. Boil water in a large pot. Add salt. Cook pasta past al dente.
3. While pasta cooks, melt last 5 tbsp butter. Add flour and mustard. Cook and whisk until browned, about 1 minute. You are creating a roux (thickening agent).
4. Pour in milk in a slow stream while whisking continuously breaking up any clumpy flour.
5. Keep stirring for 5 minutes then add cheese to melt. Stir continuously until cheese is fully incorporated into the milk.
6. Once pasta is cooked, drain and add to cheese sauce. Mix well. Continue to cook for about 6 minutes until thickened.
7. Place macaroni and cheese in serving dish. Top with toasted panko crumbs and serve immediately.