Mac 'n Cheese Casserole

MACARONI

1 teaspoon salt
2 1/2 cups dried elbow macaroni
1 tablespoon olive oil

SAUCE

3 tablespoons butter
3 tablespoons plain flour
2 1/2 cups milk, warmed
1 3/4 cups shredded sharp Cheddar Cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon finely cut-up parsley

TOPPING

3/4 cup shredded sharp Cheddar cheese
1/2 cup fresh bread crumbs
1 teaspoon butter, cut into tiny pieces

Preheat oven to 375 degrees. Butter an 8-inch square baking dish.

For the macaroni, bring a large saucepan three-fourths full of water to a rapid boil. Add the salt and the macaroni and stir often to separate. Cook, stirring frequently for 5-7 minutes till done.

Drain and rinse with cool water. Place in a large mixing bowl and drizzle oil over cooked macaroni. Set this aside.

In a saucepan over medium-low heat, melt the butter. Sprinkle the flour over butter and stir constantly until the flour is absorbed and the mixture is gently bubbling and lightly golden about 2-3 minutes. Gradually add the warm milk, stirring constantly and bring to a simmer. Continue to simmer, stirring until smooth and slightly thickened, about 3-4 minutes.

Add the 1 3/4 cups cheese to the milk mixture. Remove from heat and stir constantly until the cheese melts. Stir in salt, pepper and parsley. Pour the sauce over the macaroni and stir to combine thoroughly. Transfer the macaroni and cheese to the prepared baking pan.

For the topping, in a small bowl stir together the cheese and bread crumbs. Sprinkle evenly over the macaroni. Dot with butter.

Bake in 375 degree oven for 20 minutes, check to see if the top crust is bubbling. Leave in for another 5 minutes, remove from oven. Let stand for about 5 minutes.