No-Boil Mac and Cheese

Ingredients

• 0.5 teaspoon pepper black freshly ground plus more
• 1 pound elbow macaroni 
• 2 tablespoons flat-leaf parsley chopped
• 0.3 cup flour all-purpose
• 2  garlic cloves chopped
• 1 tablespoon kosher salt plus more
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 2 cups cheddar shredded divided
• 0.5 cup butter unsalted divided (1 stick)
• 3 cups milk whole

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat oven to 400°F. Melt 1/4 cup butter ina large saucepan over medium-high heat.
2. Add flour; cook, whisking constantly, for1 minute.
3. Whisk in milk and 3 cups water.Bring to a boil, reduce heat to a simmer,and cook, whisking often, until a very thin,glossy sauce forms, about 10 minutes. Stirin 1 tablespoon salt and 1/2 teaspoon pepper.
4. Removesauce from heat.
5. Toss pasta and 1 1/2 cups cheese in a13x9x2" or other shallow 3-quart baking dish.
6. Pour sauce over (pasta should be submerged;do not stir) and cover with foil.
7. Bake untilpasta is almost tender, about 20 minutes.
8. Meanwhile, melt remaining 1/4 cup butterin a large skillet over medium heat.
9. Addgarlic, panko, and parsley and toss tocombine. Season with salt and pepper.
10. Remove foil from dish.
11. Sprinkle withremaining 1/2 cup cheese, then pankomixture.
12. Bake until pasta is tender, edges arebubbling, and top is golden brown, about10 minutes longer.
13. Let sit 10 minutes beforeserving.
14. Per serving: 480 calories, 17 g fat, 4 g fiber
15. Bon Appétit