Prepare Sauce: In a saucepan over medium heat, melt the unsalted butter. Add the sifted flour to the melted butter, stirring continuously to form a smooth paste. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the full-cream milk, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens to a smooth and creamy consistency. Season the béchamel sauce with kosher salt, adjusting to taste. Remove from heat and set aside.

Cook the Macaroni: Cook the macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

Preheat the Oven: Preheat your oven to 375°F (190°C).

Combine Ingredients: In a large mixing bowl, combine the cooked macaroni, grated pecorino romano cheese, and shredded aged cheddar cheese. Mix until well combined.

Add Béchamel Sauce: Pour the prepared béchamel sauce over the macaroni and cheese mixture. Gently stir until the pasta is evenly coated with the creamy sauce.

Season and Transfer to Baking Dish: Season the mixture with kosher salt to taste. Transfer the macaroni and cheese to a baking dish, spreading it evenly.

Top with Panko: Sprinkle the panko evenly over the top of the macaroni and cheese, creating a crispy and golden crust.

Bake: Place the baking dish in the preheated oven and bake for approximately 20-25 minutes or until the top is golden brown, and the cheese is bubbly and melted.

Serve: Remove from the oven and let it cool for a few minutes. Serve the Homeroom Mac and Cheese warm, indulging in the creamy texture and delightful flavors.