Active Time

　　35 min

　　Total Time

　　1 1/4 hr

　　The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?

　　

Ingredients

Makes 20 servings

　　

For topping

1/2 stick unsalted butter

　　2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)

　　1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)

　　1/2 cup grated Parmigiano-Reggiano

　　

For macaroni and sauce

1 stick unsalted butter

　　6 tablespoons all-purpose flour

　　5 cups whole milk

　　1 pound coarsely grated extra-sharp Cheddar (6 cups)

　　1/2 cup grated Parmigiano-Reggiano

　　1 pound elbow macaroni

　　

Make topping:

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 2

Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

　　

Make sauce:

Step 3

Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

　　

Make Macaroni:

Step 4

Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.

　　

Step 5

Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.

　　Cooks' notes:

　　· Topping can be made 1 day ahead and chilled, covered.

　　· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).