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Provided By MaryLou
- 2 cups elbow macaroni
- 5 cups milk
- half stick of butter
- 2 cups shredded cheddar (Panko crumbs optional)
In a heavy, oven safe pot or dutch oven, bring 5 cups of milk to a boil. Add in 2 cups of elbow macaroni, stirring constantly for about 10 minutes or when the milk is fully absorbed and the pasta is tender. Remove from heat. Stir in half stick of butter and 2 cups shredded cheddar cheese. For a crust, add a layer of panko and put the entire pot under the broiler for 2-3 minutes or until the panko is toasted.