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
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Preheat oven to 350°; butter a 13×9 inch baking pan generously.
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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.
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In a large saucepan over medium heat, melt the 2 tablespoons butter; whisk in the flour, mixing well so there are no lumps.
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Slowly whisk in the half-and-half; increase heat to med-high, and bring the mixture to a boil.
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Add in the cheeses,lower heat to medium, and whisk well to incorporate.
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Season with salt and pepper.
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Add the sauce to the macaroni; mix well to combine.
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Transfer mixture to the baking pan; sprinkle with bread crumbs.
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Bake for 20-25 minutes or until bubbly and golden.