Macaroni And Cheese

Macaroni and Cheese

1 stick of butter
1 medium yellow onion, finely diced
1/2 cup all-purpose flour
1/4 tsp cayenne pepper
4¾ cups whole milk, warmed
8 oz shredded medium cheddar cheese
8 oz shredded gruyere cheese
Salt, to taste
1 lb uncooked elbow macaroni
1 cup panko breadcrumbs
1 cup grated parmegiano-reggiano cheese
1-2 tbsp olive oil

1. If baking, heat oven to 400°F. Otherwise, don't.
2. Warm your milk in a saucepan over medium heat. Make sure not to scald it. It just needs to be warm.
3. Butter an oven safe 3 quart baking dish and set aside.
4. Get your pasta water going with 2 Tbsp of salt in the water.
5. Melt butter in a separate large heavy pot.
6. Add onion and some salt, sauté until translucent.
7. Add flour to the pot and cook, stirring, for 1-2 minutes.
8. Stir in cayenne pepper.
9. Slowly add the warm milk, whisking constantly to achieve a smooth texture. Continue stirring and cook for 5 minutes or until thickened.
10. Add the cheese. If baking, Add two-thirds of the cheddar and gruyere cheeses and stir until melted.
11. Season with salt to taste.
12. By now your pasta water should be boiling. Cook the pasta according to package directions. If baking, cook two minutes less.
13. When pasta is ready, strain it, or remove it from the pot using a spider, and add it to the cheese sauce.
14. Stir the pasta into the cheese sauce.

1. Pour mixture into the prepared baking dish.
2. Sprinkle the remaining one-third of the cheddar and gruyere cheeses evenly over the top.
3. In a medium bowl, stir together the panko and parmegiano-reggiano, then drizzle with olive oil and stir to combine.
4. Sprinkle panko mixture evenly over the macaroni and cheese.
5. Bake for 20 minutes or until topping is lightly browned and crunchy.

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