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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces | macaroni, elbow | 6 | ounces | shredded cheddar cheese | 6 | ounces | fontina cheese | 1/4 | cup | flour unbleached | 1 | quart | cup 2% milk or skim | 1/4 | teaspoon | cayenne pepper | 1 1/2 | cups | bread crumbs (soft) | 7 | tablespoons | butter |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375 degrees with rack in middle position. Butter a 2 1/2- to 3-quart baking dish. | | 2 | Cook pasta in a large pot of boiling salted water until al dente, drain, and return to pot. | | 3 | While pasta cooks, melt 4 tablespoons butter in a large saucepan over medium-high heat. Whisk flour into butter and continue cooking until roux is golden and fragrant, about 2 minutes. Whisk milk into roux and boil, whisking constantly, until thickened, about 5 minutes. | | 4 | Remove from heat and stir in cheese, cayenne, and black pepper. Pour cheese sauce over pasta and stir to combine. Transfer to prepared baking dish. | | 5 | In a medium bowl, combine panko with remaining 3 tablespoons butter. Sprinkle over macaroni and cheese, place on a rimmed baking sheet, and bake until golden on top, 20 to 30 minutes. |
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