In a large sauce pan, start a roux by melting butter and whisking in the flour over low heat. Cook this for about 4-5 minutes.

Turn the heat up to medium and add all the Hood Half and Half, whisking quickly to incorporate the roux. Let simmer over medium low for five more minutes and then add all the cheeses.

Let all the cheeses melt, whisking as they do, and then fold in the cooked pasta, coating everything.

In a small bowl, mix the panko and 2 tbsp of Parmesan.

Pour the macaroni and cheese mixture into small, oven-safe ramekins (this will make about a dozen small servings).

For busy nights, get to this step and then save these in the fridge until you are ready to eat.

Once ready to serve, sprinkle with panko mixture and bake for 20 minutes until bubbly, and serve.

Recipe created by Marnely Murray from Cooking with Books