Step 1

Cook elbow macaroni according to package instructions. Be sure to add salt to the water used to boil the noodles. Drain, and set aside.

Step 2

Preheat oven to 350 degrees F. Lightly grease a 9x13” pan.

Step 3

Combine breadcrumbs, sea salt and cheese, set aside.

Step 4

In a large saucepan over medium heat, melt the butter.

Step 5

Add flour and sea salt and whisk to combine.

Step 6

Cook for 1 minute until mixture is slightly brown.

Step 7

Add milk and half and half and whisk until the mixture is smooth.

Step 8

Add sour cream (or Greek yogurt) and whisk until smooth.

Step 9

Cook on medium-high heat until the mixture is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.

Step 10

Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth.

Step 11

Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

Step 12

Transfer mac and cheese to the baking dish and spread in an even layer.

Step 13

Sprinkle topping over the mixture.

Step 14

Bake for 10-15 minutes or until cheese is melted. If you like a crispy top, bake until the top is lightly browned.

Step 15

Remove from oven and let cool for 5 minutes, serve warm.