Categories: Macaroni and Cheese, Side Dish, casserole

Ingredients

• 8 tablespoons butter (plus extra for the baking dish)
• 1 lb penne
• 4 cups whole milk
• 6 tablespoons flour
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon cayenne pepper
• 2 cups grated sharp cheddar cheese (Wisconsin)
• 2 cups grated asiago cheese
• 2 cups grated Fontina cheese
• 1 cup plain breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 tablespoons butter, melted
• 1 cup heavy cream

Directions

1. Preheat oven to 350°. Butter a 13×9 inch baking dish.

2. Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).

3. Drain the pasta and rinse with cold water.

4. Drain pasta again very well; place pasta in a large bowl.

5. In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.

6. In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).

7. Slowly add in the hot milk, whisking constantly.

8. Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).

9. Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.

10. Pour the cheese sauce over the pasta; toss to coat the past evenly.

11. Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.

12. Cover with the remaining pasta.

13. In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.

14. Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.

15. Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

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