Categories: Macaroni and Cheese, Main Dish

Ingredients

• 2 tablespoons butter (plus extra for the pan)
• 1 lb elbow macaroni
• 2 tablespoons flour
• 3 cups half-and-half
• 4 cups shredded wisconsin extra-sharp cheddar cheese
• 2 cups shredded french comte cheese
• kosher salt
• fresh ground white pepper
• 2 tablespoons plain breadcrumbs

Directions

1. Preheat oven to 350°; butter a 13×9 inch baking pan generously.

2. Bring a large pot of salted water to boiling over high heat; cook the macaroni until al dente (8-10 minutes); drain, then transfer to a large bowl.

3. In a large saucepan over medium heat, melt the 2 tablespoons butter; whisk in the flour, mixing well so there are no lumps.

4. Slowly whisk in the half-and-half; increase heat to med-high, and bring the mixture to a boil.

5. Add in the cheeses,lower heat to medium, and whisk well to incorporate.

6. Season with salt and pepper.

7. Add the sauce to the macaroni; mix well to combine.

8. Transfer mixture to the baking pan; sprinkle with bread crumbs.

9. Bake for 20-25 minutes or until bubbly and golden.

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