4 slices Pane Turano
½ cup (1 stick) of unsalted butter, divided
¼ cup all-purpose flour
3 cups whole milk
1 lb. elbow macaroni
2 cups shredded cheddar cheese, divided
2 garlic cloves, chopped
2 tbsp. flat-leaf parsley, chopped
1 tbsp. salt
½ tsp. black pepper, plus more

Preheat oven to 400°.
In a saucepan, melt ¼ cup butter over medium-high heat. Add flour and whisk constantly for 1 minute while it cooks. Whisk in milk and add 3 cups of water. Bring to a boil, then reduce heat to a simmer. Whisk often, until a very thin and glossy sauce forms, about 10 minutes. Stir in 1 tablespoon of salt and ½ a teaspoon of pepper. Remove from heat.
Add the pasta and 1½ cup of cheese to a shallow baking dish. Pour the sauce over the pasta and cheese; the pasta should be fully submerged. Cover with foil and bake until the pasta is al dente, about 20 minutes.
While the pasta bakes, toast the Pane Turano. Blend in a food processor to make bread crumbs. Melt ¼ cup of the butter in a large skillet over medium heat. Add the garlic and parsley; toss to combine. Season with salt and pepper.
Remove foil from the pasta dish, sprinkle with the remaining cheese and the breadcrumb mixture. Return tray to oven and bake until the pasta is tender, the cheese is bubbling, and the top is golden; about 10 minutes. Allow to sit for 10 minutes before serving.