Prepare time: 35 min
Cook: 1 hr 10 min
Servings: 12

Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.


  • 1/2 lb uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup milk
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley


  1. Heat oven to 425°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray. Cook macaroni as directed on package; drain, and set aside.
  2. Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat. Add flour, salt and pepper; cook and beat with whisk 1 to 2 minutes or until thickened. Slowly beat in milk. Heat just to boiling, stirring frequently. Remove from heat. Stir in cheese. Stir in macaroni. Divide mixture evenly among cups.
  3. In medium microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 60 to 90 seconds or until melted. Stir in bread crumbs and parsley. Spoon on top of mixture in cups. Gently press.
  4. Bake 18 to 22 minutes or until bread crumb mixture is golden brown. Let stand 5 minutes before serving.


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