Step 1

Preheat the oven to 400 F.

Step 2

Cook your pasta to less than al dente, about one minute from package directions.

Step 3

To make the homemade mac and cheese sauce, you will need to melt the butter in a non-stick pan on low heat.

Step 4

Add in the flour and whisk or mix with a wooden spoon and continue stirring until the mixture bubbles up. Add in the milk, pasta water, spices, salt and continue whisking until the sauce is nice and smooth.

Step 5

Add in the shredded cheese, both white and sharp cheddar (only use 1 ½ cup of sharp cheddar, save 1 cup for topping)

Step 6

Continue to whisk the mixture together until some of the cheese melts a bit and incorporates with the sauce. The cheese does not have to melt all the way because it will melt in the oven.

Step 7

Toss the pasta around with the sauce to coat well. If you need the sauce to me more thin, add a little more pasta water and mix.

Step 8

Transfer the mac and cheese to a baking dish (11 x 9 inch or similar). Add a layer of shredded cheddar cheese to the top.

Step 9

To prepare the panko crust, melt 1 tbsp. of butter in a non-stick skillet. Add in the panko crumbs, paprika and toast to give the crumbs a very light golden color.

Step 10

Turn of the heat and add in the grated parmesan cheese. Mix together and then top the cheddar cheese with the panko crumb mixture.

Step 11

Bake in a pre-heated 400 F oven for 15-20 minutes until hot and bubbly.

Step 12

Remove from the oven and allow the dish to cool for a few minutes. Garnish with some fresh chopped parsley and serve.