Classic Macaroni and Cheese

Name: Classic Macaroni and Cheese
Yield: 6
Ingredients: 4 cups (1 quart) whole milk; 8 tablespoons unsalted butter (1 stick); 1/2 cup all-purpose flour; 1 tablespoon kosher salt, plus more to taste; Kosher salt; 1 pound elbow macaroni; 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups); 3 ounces grated Pecorino Romano cheese (about 1 cup); 2/3 cup panko (optional)

Classic Macaroni and Cheese was pinched from <a href="http://www.chowhound.com/recipes/homerooms-classic-macaroni-and-cheese-30436" target="_blank">www.chowhound.com.</a>

"This homemade macaroni and cheese recipe comes from Homeroom in Oakland, California, a restaurant that specializes in one thing: mac ‘n’ cheese. Owners Erin Wade and Allison Arevalo serve the dish in a multitude of creative combos, but this is their classic version, made with sharp cheddar. It calls for combining bÃ©chamel sauce with grated cheese, then stirring in just-cooked pasta. What’s nice about this recipe is its versatility. It works beautifully as both a creamy stovetop dish with any sort of mix-ins you like, and as a crunchy baked mac ‘n’ cheese sprinkled with panko breadcrumbs. What to buy: Panko is coarse Japanese-style breadcrumbs. Itâ??s available in the international section of most supermarkets. Watch Erin and Allison make this recipe in their Macaroni and Cheese episode of our You’re Doing It All Wrong video series. cbsiAdGlobal.BYPASSKEY='gotmilk'; cbsiAdGlobal.DVAR_TAG = 1; For even more mac, check out our recipes for Easy Baked Macaroni and Cheese, Stovetop Macaroni and Cheese, and Vegan Macaroni and Cheese...."

INGREDIENTS

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4 cups (1 quart) whole milk

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8 tablespoons unsalted butter (1 stick)

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1/2 cup all-purpose flour

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1 tablespoon kosher salt, plus more to taste

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Kosher salt

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1 pound elbow macaroni

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8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)

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3 ounces grated Pecorino Romano cheese (about 1 cup)

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2/3 cup panko (optional)

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