Ingredients

For macaroni
• 1 lb. elbow macaroni
• 1/2 c. (1 stick) butter
• 1/2 c. flour
• 4 c. milk
• 2 tbsp. hot sauce, such a Cholula
• kosher salt
• Freshly ground black pepper
• 3 c. shredded Cheddar
• 3 c. shredded mozzarella
For bread crumb topping
• 1/2 c. freshly grated Parmesan
• 1 c. panko bread crumbs
• 1/4 c. extra-virgin olive oil
• Chopped parsley, for garnish

Directions

Preheat oven to 375º. In a large pot of boiling water, cook macaroni according to package directions until al dente. Drain and set aside. To pot, melt butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined, then add hot sauce, salt, and pepper. Let thicken, about 5 minutes.
Remove pot from heat and whisk in cheddar and mozzarella until melted and smooth. Stir in cooked macaroni and pour into large sheet pan.
In a small bowl, combine Parmesan, panko, and olive oil. Season with salt and pepper and sprinkle over mac. Bake until bubbly and golden, 20 to 25 minutes.
Garnish with parsley and serve.