Our Favorite Macaroni and Cheese

epicurious.com

Leanne Brackenreed

subheading: For the topping:

2 tablespoons unsalted butter, plus more for baking dish

2 tablespoons extra-virgin olive oil

2 cups panko (Japanese breadcrumbs)

2 large garlic cloves, minced

2 ounces finely grated Parmesan (about ½ cup)

½ teaspoon kosher salt

subheading: For the macaroni and sauce:

2 teaspoons kosher salt, plus more

1 pound dried elbow macaroni

½ cup (1 stick) unsalted butter

6 tablespoons all-purpose flour

4 cups whole milk

¾ cup heavy cream

½ teaspoon ground white pepper

1 ½ tablespoons mustard powder

16 ounces coarsely grated extra-sharp cheddar (about 6 cups)

2 ounces grated Parmesan (about ½ cup)

subheading: Special equipment:

by 13-inch baking dish

Directions at epicurious.com

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