Bearpaw Macaroni and Cheese

Ingredients:

2 tablespoons butter, softened at room temperature

2 tablespoons all-purpose flour

1-2 teaspoons kosher salt, to taste

Freshly cracked pepper, to taste

3 cups heavy cream

2 cups (8 ounces) white shredded cheese (mozzarella and/or sharp white cheddar)

2 cups (8 ounces) elbow macaroni

1 cup grated parmesan cheese

1 cup panko crumbs

Directions:

In a large pot, add pasta to three quarts of heavily salted, rapidly boiling water. Cook only for 7-8 minutes. Drain and set aside. In a medium sauce pan, over low heat, melt butter. Add in the flour, salt, pepper, whisking constantly until a paste forms. Slowly add in the cream and heat on low, whisking constantly, until the sauce thickens and is smooth. Add in 1 ½ cups cheese, stirring until melted. Remove from heat. Grease a 9x13 baking dish and pour in the pasta. Pour the cheese mixture on top of the pasta and top with leftover cheese as well as the parmesan. Sprinkle the panko crumbs evenly over the top. Bake at 375°F for 25-30 minutes or until cheese is brown and bubbly.