Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish

Ingredients

• 1 lb penne rigate
• 2 cups heavy cream
• 2 cups whole milk
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 cups grated American cheese
• 1 1/3 cups grated monterey jack cheese
• kosher salt
• fresh ground pepper
• 1/2 cup panko
• 2 teaspoons chopped fresh parsley
• 2 teaspoons grated parmesan cheese

Directions

1. Preheat the oven to 350°; butter a 13×9 inch baking dish.

2. Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.

3. In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don?t know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.

4. Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.

5. Season to taste with salt and pepper.

6. Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.

7. Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.

8. Bake 15 minutes or until bubbly and golden.

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