Ingredients

1/2 cup ( 1 stick) of butter

454 g of macaroni (cooked as per instructions on the box)

1/2 cup flour

5 cups of milk

2 tsp harissa 

6 cups of cheese ( use what you have - mixing different cheeses works great)

1 cup panko breadcrumbs ( optional)

3 Tbsp olive oil

Directions

1. Arrange a rack in centre of oven; preheat to 375°. Grease a 13" x 9" baking dish with butter.
2. In a large saucepan over medium heat, melt 1 stick butter. Sprinkle flour over and cook, stirring, until slightly golden and toasty smelling, 3-5 minutes for a BLOND ROUX*  Pour in milk and whisk until combined. Add The Spice Trader harissa and season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring, until sauce starts to thicken, about 2 minutes.
3. Remove pan from heat and whisk in cheese ( save 1/2 cup to sprinkle on top) until melted and smooth. Stir in macaroni and transfer to the prepared dish.
4. In a small bowl, combine panko, oil, and remaining 1/2 cup cheese. Sprinkle over macaroni; season with more pepper. 
5. Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 minutes.