London Macaroni and Cheese

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

Ingredients

• 3 cups grated sharp white cheddar cheese
• 1 cup fresh grated parmigiano-reggiano cheese
• 1 lb ziti pasta (may substitute penne, or short macaroni)
• 3 3/4 cups whole milk
• 8 tablespoons butter (plus extra for the baking dish)
• 6 tablespoons flour
• 1/2 teaspoon cayenne pepper
• 1 pinch freshly grated nutmeg (small pinch)
• kosher salt
• fresh ground white pepper
• 1/2 cup heavy cream
• 1/2 cup fresh breadcrumb

Directions

1. Preheat oven to 350°.

2. In a bowl, combine the first 2 ingredients; set aside.

3. Bring a large pot of water to a boil over high heat; cook the pasta until al dente, 10-12 minutes; drain and transfer to a mixing bowl.

4. In a small saucepan over med-high heat; bring milk to a simmer.

5. In a large saucepan over medium heat, melt the butter; when the butter starts to bubble, whisk in the flour; cook, stirring constantly for 5-6 minutes; then remove pan from heat.

6. Whisk in the hot milk all at once.

7. Add in the cayenne, nutmeg, and salt/pepper to taste.

8. Return the mixture to high heat and cook, stirring constantly, until it comes to a boil and thickens (about 2-3 minutes).

9. Reduce heat to low; add in 2 cups of the combine cheeses; cook and stir until the cheeses have melted completely.

10. Pour the sauce over the pasta and mix lightly.

11. Lightly butter a 3 1/2 quart baking dish; sprinkle 1/2 cup combined cheeses over the bottom.

12. Cover with 1/3 of the pasta and 1/3 of the remaining cheese.

13. Repeat layers twice, ending with a layer of cheese.

14. Pour the cream over all and sprinkle with bread crumbs.

15. Place casserole dish on the middle shelf of the oven; bake about 30 minutes or until the macaroni is bubbling and the crumbs are golden brown.

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