Mac and Cheese

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4 tablespoons (½ stick) unsalted butter, cubed, at room temperature, plus more for the pan

3 cups shredded aged or extra-sharp Cheddar

1 tablespoon sugar

1 teaspoon ground mustard

Kosher salt

1 pound elbow macaroni

2 ½ cups whole milk

1 large egg

4 ounces pancetta, finely diced (about 1 cup)

1 cup grated Parmesan

½ cup panko breadcrumbs

1 tablespoon minced fresh flat-leaf parsley

Directions at foodnetwork.com

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