Macaroni and Cheese

I like this version better than my standby with Worcestershire sauce and mustard powder from Betty Crock*r. This is less tangy and more spicy (as spicy as you want), with the crumb topping kids love.

Cook 8 oz. elbow macaroni with
salt
Drain.

SAUCE
Melt on medium heat:
3 TB butter
Whisk in: 3 TB flour
and once smooth gradually add:
2 cups milk
Increase heat to medium high. Bring to low boil, stirring often, for 6 minutes.

Add:
8 oz. cheese (calls for half extra-sharp cheddar and half Monterey jack; I just used the Kirkl*nd 4-cheese shredded blend that my kids really like)
3/4 tsp salt
1/4 tsp pepper
1/2 tsp. hot sauce (I used T*basco)

Combine pasta and cheese. Now, I think next time I'll put about 3/4 of this mac and cheese in a 9x13 glass pan and put the crumb topping on it. The other part I will leave in the pot for those in my family who don't like crumb topping.

Crumb topping:
3/4 cups panko combined with 1 tsp. olive oil

Sprinkle the mixture on top of the pasta. Broil until desired crispness (watch it!)