Ingredients
1 lb. elbow macaroni
1/2 c. (1 stick) butter
1/2 c. flour
4 c. milk
2 tbsp. hot sauce, such a Cholula
kosher salt
Freshly ground black pepper
3 c. shredded Cheddar
3 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1 c. panko bread crumbs
1/4 c. extra-virgin olive oil
Chopped parsley, for garnish
Preparation
Step 1Preheat oven to 375º. In a large pot of boiling water, cook macaroni according to package directions until al dente. Drain and set aside. To pot, melt butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined, then add hot sauce, salt, and pepper. Let thicken, about 5 minutes.Step 2 Remove pot from heat and whisk in cheddar and mozzarella until melted and smooth. Stir in cooked macaroni and pour into large sheet pan.Step 3In a small bowl, combine Parmesan, panko, and olive oil. Season with salt and pepper and sprinkle over mac. Bake until bubbly and golden, 20 to 25 minutes.Step 4 Garnish with parsley and serve.
