Recipe by Nicole Gaffney (ColeyCooks.com)
Bring a large pot of water up to a boil and season liberally with salt. Preheat the oven to 375 de-grees, then butter the inside of an 8-inch cast iron skillet or casserole dish.
Melt 4 tablespoons Finlandia butter in a large pot over medium heat. Whisk in flour until ab-sorbed, then slowly whisk in milk. Continue whisking until the sauce comes to a boil and thick-ens, about 8 minutes.
Season with salt, nutmeg, black and cayenne pepper, then stir in both Finlandia cheeses until melted.
When the water is at a rapid boil, add pasta, stir, then cook according to package directions until al dente.
Drain the pasta, then transfer it right to the cheese sauce. Mix until thoroughly combined, then transfer to the buttered cast iron skillet or casserole dish.
In a medium skillet, melt the remaining 2 tablespoons of Finlandia butter. Add panko bread-crumbs and stir around until toasted. Stir in parsley and season with salt and pepper. Spread breadcrumbs on top of mac n cheese, then bake for about 30 minutes or until browned and bubbling.
Allow mac n cheese to cool for about 10 minutes before serving.