1poundelbow pastacooked according to package instructions
1cup panko breadcrumbs
Melt 4 tablespoons butter in skillet set over medium heat. Sprinkle the flour and Stone House Seasoning into the butter and whisk until the flour has been incorporated into the butter. Continue to cook until the flour has lightly browned, about 1 minute.
Whisk constantly as you slowly pour the warmed milk into the flour mixture making sure that the mixture remains smooth and without lumps.
Allow the mixture to come to a low bubble and cook until the sauce has thickened. Turn the heat off to the skillet and add the cheeses, and hot sauce if using. Stir until the cheeses have melted.
Add the cooked elbow pasta (macaroni) to the skillet and stir into the sauce.
Melt the remaining 2 tablespoons of butter in the microwave and mix with the panko. Spread the panko on top of the mac and cheese and place under a broiler until just crispy, about 1 to 2 minutes.
Remove from heat and serve immediately.
Make-Ahead: To make-ahead, prepare without adding the topping. Cover tightly with wrap and refrigerate. To serve, remove from the refrigerator and top with the Panko topping mixture and bake at 325º F for 15 minutes. Freezer-Friendly: Transfer any leftovers to a freezer-safe container and freeze for up to 3 months.