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- 8 oz elbow macaroni pasta
- (I used Bucatini pasta)
- 3/4 lb sharp cheddar cheese, shredded
- 2 T butter
- 2 T flour
- 2 cups whole milk
- salt and pepper
- Crumb topping:
- 1/2 cup panko bread crumbs
- (I used Italian bread crumbs)
- 1 T butter, melted
- Mix the melted butter and
- the panko bread crumbs until
- crumbs are moistened.
View Full Recipe at Turnips 2 Tangerines
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