Set your cast iron skillet over medium heat and add 4 tablespoons of butter. Let it melt slowly until it’s completely smooth and starting to foam just a bit. You’re looking for that soft sizzle—not browning—just a glossy, golden pool of butter goodness.
Sprinkle in 4 tablespoons of all-purpose flour and whisk it right into the melted butter. It’ll form a thick paste (that’s your roux) and start to bubble after a minute or two. Keep whisking for about 3 minutes, until it smells lightly nutty—this cooks off that raw flour flavor and sets you up for the creamiest sauce ever.
Pour in 1 cup of milk while whisking constantly until the mixture is smooth. Once it thickens a bit, add another cup, whisking as you go, then the last cup. Taking your time here makes the sauce silky instead of clumpy. By the end, you should have a creamy, lump-free base.
Add in the 2 cups of chicken broth and bring the mixture to a simmer. Once simmering, add in the 8 0z of dry elbow macaroni and let it cook for approximately 7 minutes until al dente. You want to stir the pasta every minute or so to keep it from becoming a sticky mess at the bottom of the pan. Set your oven to the high broil setting.
While the macaroni is cooking, put 2 tablespoons of butter in a microwave safe bowl to melt - make sure the bowl is large enough to add the panko to afterward. Melt the butter in the microwave, and let it cool for a couple of minutes while you grate the parmesan cheese and mince the garlic.
Stir 3/4 of panko breadcrumbs into the bowl of melted butter, followed by 1/4 cup of grated parmesan cheese, 1 clove of garlic minced, and 1/2 a teaspoon of dried parsley (the vegetable in this recipe).
Now back to the main event - turn the heat down to low (no rushing this part!) and add in 1 cup American cheese, 1 cup sharp cheddar, and 1 cup Monterey Jack. Stir slowly as they melt into the sauce, watching it transform into pure creamy perfection. Give it a little taste and season with salt and pepper — this is your moment to adjust the flavor before adding the topping. Turn off the heat.
Sprinkle the panko topping evenly over the mac and cheese, spreading out carefully. Pop the skillet under the broiler for about 3 minutes, just until the top turns golden brown and crispy. Keep an eye on it — it can go from perfect to “oops” pretty fast. Let it rest for a few minutes (the cheese will be molten-hot!) before digging in. The edges get bubbly, the topping gets crunchy, and the whole thing is just creamy, cozy perfection.
