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kosher salt macaroni cayenne pepper cream cheese Cheddar Gruyere cheese bread crumbs unsalted butter
Viewed: 53 - Published at: 7 years agoIngredients
- Kosher salt
- 1 pound elbow macaroni
- 2 1/2 cups half and half
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 pound cream cheese, room temperature
- 8 ounces sharp Cheddar, shredded (about 3 cups)
- 3 ounces gruyere cheese, shredded (about 1 cup)
- 1 cup panko bread crumbs
- 4 tablespoons unsalted butter, melted
Method
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook until it is al dente, about 6 minutes.
- Strain, reserving 1 3/4 cups of the pasta water.
- Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer.
- Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes.
- Add the cream cheese and stir until melted.
- Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine.
- (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.)
- Season to taste with salt if needed.
- Pour into a 13-by-9-inch baking dish.
- Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese.
- Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
