Original recipe from Emeril Lagasse on Food Network, but it has disappeared. So I guess it’s mine now 🙂

What you need:

• 1/2 lb pasta – I like cavatappi for this recipe. You could use elbows or shell too.
• 1 stick + 1 tbsp butter
• 1/2 c. panko breadcrumbs
• 1/2 c. all-purpose flour
• 3 c. whole milk
• 2 c. shredded cheddar
• Spices:
  • The Holy Trinity (salt, pepper, garlic)
  • onion powder
  • thyme
  • oregano
  • cayenne pepper

What you do:

• Preheat oven to 350.
• Boil water and add pasta.
• While the pasta cooks, toast the breadcrumbs.
  • Melt 1tbsp butter in a small sauté pan and add breadcrumbs.
  • Season with The Holy Trinity and stir pretty consistently until golden brown. Set aside.
• Once pasta is cooked, drain and leave in the colander while you make the sauce.
• Melt 1 stick of butter over medium heat in the same pot you cooked the pasta in.
• Once melted, sprinkle 1 c. flour into the butter and stir constantly with a wooden spoon until the loose paste begins to bubble and puff up.
• Reduce heat and Add milk to the pot and use whisk to combine.
• Continue to whisk. This part takes a bit. But after a few minutes, the roux will begin to thicken.
• Once you have a smooth creamy sauce, add your spices.
• Turn off the heat and add cheese.
• Taste and adjust seasoning if needed.
• Stir in pasta.
• Grease a 9×9 (or similar sized) baking pan and add macaroni and cheese.
• Top with toasted breadcrumbs.
• Bake for about 30 min until bubbling.
• Enjoy and wait for people to ask you for the recipe 🙂

The stuff you need to make it happen (i.e.- specific products I actually use):