- 1 lb dry weight pasta, (elbow, macaroni, cellentani or any other pasta)
- 2 TBS butter
- 2/3 cup Panko breadcrumbs
- 1 tsp dried parsley
- 1/4 cup butter
- 1 TBS garlic, minced
- 1/3 cup all purpose flour
- 3 1/2 cups milk
- 1 lb white American cheese, shredded
- Salt and pepper, season to taste
Preheat oven to 375 degrees. Boil pasta in salted water, according to packet instructions. Drain and rinse well with cold water. Set aside.
To make the crispy topping, melt 2 TBS butter in a large skillet over medium-high heat. Add the Panko breadcrumbs and parsley; stir to coat and cook until golden brown. Transfer to a bowl; set aside.
To make the sauce, melt 1/4 cup of butter in the same pan/skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking for at least 2 minutes. Reduce heat down to low; gradually whisk in the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Add salt and pepper to taste. Remove from heat and add the white American cheese. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated. Place in an oven-safe dish. Top with the Panko and bake in oven for about 10-15 minutes. Allow to cool down slightly before serving.