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(serves 2)
adapted from Fannie Farmer's Classic Baked Macaroni and Cheese
step by step photos on website
4 oz dry macaroni (if you don't have a kitchen scale, it's about 1 cup)
2 tbsp butter
2 tbsp flour
1 cup milk
salt and pepper to taste
1 cup shredded cheese (I use half cheddar, half mozzerella)
2 garlic cloves, minced
1 cup broccoli, chopped (optional)
1/4 cup panko breadcrumbs
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