Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 425 degrees F ( 220 degrees C).
Step 2
Bring a large pot of water to a boil. Add
Kosher Salt (20 g)
. Boil
Elbow Macaroni (365 g)
for about 5 minutes, or for 2 minutes less than the box's suggested al dente time. Drain. Do not rinse. Set aside.
Step 3
In the same large pot, melt
Unsalted Butter (55 g)
over medium-high heat. Add
All-Purpose Flour (30 g)
, whisking constantly for about a minute.
Step 4
Add
Whole Milk (480 mL)
and
Water (480 mL)
, whisking to remove any of the flour-butter mixture from bottom of pan.
Step 5
Bring to boil, then reduce heat and gently simmer. Add
Kosher Salt (8 g)
and
Freshly Ground Black Pepper (to taste)
. Simmer until mixture begins to thicken, about 20 minutes. The mixture will not get super thick, but it will coat the back of a spoon, and if you run your finger through the coating, the trail should stay. Remove from heat.
Step 6
Meanwhile, melt the remaining
Unsalted Butter (55 g)
on a stovetop or in microwave. Pulse
Bread (170 g)
in food processor to make crumbs. Measure 3 cups and place in a large bowl. Add
Fresh Parsley (1 bunch)
and
Garlic (2 cloves)
to food processor. Pulse until fine, then add to bowl with breadcrumbs. Season with
Kosher Salt (2 g)
. Pour melted butter over top and mix with spatula until combined.
Step 7
In a large bowl, toss macaroni with
Parmigiano-Reggiano (150 g)
— it's ok if the noodles are sticking together; they will separate once the béchamel is poured over top. Pour the béchamel over top and stir to mix.
Step 8
Line a jelly roll pan with a sheet of parchment paper. Spread macaroni mixture over top.
Step 9
Distribute
Fresh Mozzarella Cheese Ball (170 g)
over the top.
Step 10
Scatter breadcrumb mixture evenly over top.
Step 11
Bake for 25 to 30 minutes, or until top is golden and the macaroni is bubbling.
Step 12
Let sit 10 minutes before serving.
