Categories: Pasta
Ingredients
- Kosher salt
- 1 lb. pasta shells
- 1 tsp vegetable oil
- 1 stick unsalted butter, plus more for greasing the baking dish
- 5 tbsp all-purpose flour
- 5 cups whole milk
- 3 cups grated cheddar
- 3 cups grated Gruyere
- 3/4 lb. orange American cheese (about 16 slices)
- Black pepper
- 3/4 tsp cayenne, or more to taste
- Cheesy Garlic Bread Crumbs (see recipe)
Directions
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Preheat the oven to 425.
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In a large pot of salted boiling water, cook the pasta a minute less than called for on the package. Drain, rinse, and toss with the oil to prevent sticking.
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Grease a 9×13-inch baking dish with a little butter.
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In a large saucepan or soup pot, heat the 1 stick butter over medium-high heat until melted but not browning. Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 5 to 6 minutes. Gradually add the milk while whisking, then increase the heat and bring it to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes. Add the cheeses, a few handfuls/slices at a time, reserving a handful of the cheese, and whisk the sauce until smooth. Whisk in 2 tsp salt, 1/4 tsp black pepper and the cayenne.
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Stir in the cooked pasta, season to taste with more salt and pepper and cook until the pasta is hot again.
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Pour the mixture into the buttered baking dish. Top with the remaining cheese and spread the bread crumbs evenly over the top. Bake until the topping is browned and crisp, about 8 minutes.