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Ingredients
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Macaroni & Cheese Base
Breadcrumb Topping
Method
Macaroni & Cheese Base
Cook the pasta
Bring 4 cups of water and 1 tsp salt to a rolling boil in a medium pot. Add 1.5 cups elbow macaroni and cook according to package instructions until just shy of al dente (about 1 minute less than package time). Reserve 1/4 cup of the pasta cooking water, then drain and set pasta aside.
Make the roux
In the same pot over medium heat melt 3 tbsp unsalted butter. Once bubbling, whisk in 3 tbsp all-purpose flour and cook for 1 to 1.5 minutes, stirring constantly, until the raw flour smell is gone and the roux turns a pale golden color (do not brown).
Finish the cheese sauce
Lower heat to low. Add 3 cups grated aged cheddar to the sauce in batches, stirring until each addition melts and the sauce becomes smooth. If sauce is too thick, whisk in up to the reserved 1/4 cup pasta water a tablespoon at a time to reach desired consistency. Taste and adjust seasoning with up to 1/2 tsp salt as needed.
Combine pasta and sauce
Fold the drained pasta into the cheese sauce until evenly coated. Keep over low heat for 1–2 minutes to warm through, stirring so sauce clings to the pasta. Remove from heat and transfer to a lightly buttered 8x8-inch baking dish (or similar).
In a small bowl combine 1 cup breadcrumbs, 2 tbsp melted butter, 2 tbsp grated parmesan (optional), 1 tbsp chopped parsley (optional), and 1/8 tsp black pepper. Stir until breadcrumbs are evenly moistened.
Evenly scatter the breadcrumb mixture over the macaroni and cheese in the baking dish. Place the dish on a middle rack in a preheated 375°F (190°C) oven and bake for 15–18 minutes until the topping is golden brown and the cheese sauce is bubbling around the edges. For an extra-crisp top, broil on high for 1–2 minutes while watching closely.
Remove from the oven and let rest 5 minutes to set the sauce. Garnish with a little extra chopped parsley if desired, then serve warm.