Bring a large pot of water to boil. Add the pasta and a generous amount of salt. Cook until the pasta is al dente, then drain and set aside in a large heat resistant mixing bowl.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a thick, smooth paste without clumps. Cook for a minute or two, until fragrant.

Slowly begin pouring the milk into the roux while whisking. The roux will thin out, then seize up into dry-looking clumps — keep adding the milk slowly while whisking and it will smooth out.

Continue cooking the sauce over medium heat until it has noticeably thickened and clings to the back of a spoon, 5 to 8 minutes. Stir slowly while the sauce thickens, being sure to scrape the bottom of the pan. (If your sauce gets a little too thick, you can pour in a little extra milk to thin it out.

Remove the pot from heat, and stir the cheddar cheese into the sauce one handful at a time. Pour the sauce over the pasta and stir gently until the pasta is entirely coated.

Transfer the pasta into one 9x13 aluminum baking dish or 4 mini aluminum pie tins. Sprinkle the panko crumbs and parmesan cheese evenly over top.

Seal the baking dish or pie tins with aluminum foil and bake, either on your grill, campfire or in a 400°F oven for 10-15 minutes.

Optional: Place under a broiler for a crispy top.