SKILLET MAC AND CHEESE WITH CRISPY BREADCRUMBS

12 oz uncooked large elbow macaroni, prepared according to pkg directions

1/4 cup unsalted butter
3/4 cup chopped yellow onion
3 tbsp white whole wheat flour
2 to 3 garlic cloves, chopped
2 cups milk
2 cups sharp Cheddar cheese, shredded
1 1/2 cups Velveeta cheese, cubed
1 cup mayonnaise
1/2 tsp salt
6 tbsp chopped fresh flat-leaf parsley
3/4 cup ricotta cheese
1 large egg
1 1/2 cups panko
2 tbsp butter, melted

Preheat oven to 350 degrees.

Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add onion and cook, stirring, just until starting to brown. Add flour and garlic to skillet and cook, stirring, until fragrant. Add milk; bring to a boil. Reduce heat to low. Gradually add the Cheddar and Velveeta cheeses, whisking until melted. Remove from heat.

Stir the pasta, mayonnaise, salt and 1/2 cup of the parsley into the skillet.

In a smalll bowl, stir together the ricotta and egg; gently stir into the pasta mixture, leaving large swirls.

Bake in the preheated oven 10 minutes.

Meanwhile, stir together the panko, melted butter and remaining parsley until well blended. Top pasta with the mixture and bake about 10 more minutes until lightly browned.

Yield: 6 servings

This is my version of an old SL recipe. This is their picture of the dish.