Mac and Cheese


1 pound elbow macaroni
6 tablespoons unsalted butter, plus extra for greasing
1 medium onion, finely diced
6 tablespoons flour
1/4 teaspoon cayenne powder
3 cups milk
1 cup heavy cream
6 ounces grated sharp cheddar cheese
6 ounces grated fontina or Monterey Jack cheese
1 cup ricotta cheese
Kosher or sea salt and freshly ground black pepper
2 cups unseasoned bread crumbs (preferably panko-style)


Bring a large pot of salted water to a boil. Cook macaroni about 2 minutes less than package instructions indicate, so that it still has a slight crunch to it. Drain and set aside. Butter a 9x13-inch casserole pan. Heat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons butter and cook onion gently until softened, about 5 minutes. Reduce heat to medium-low. Whisk in flour and cayenne to form a thick paste. Cook, whisking continuously, about 2 minutes. Whisk in milk until smooth, and cook, whisking occasion-ally, until thickened and bubbly. Whisk in heavy cream. Whisk in cheeses. Season to taste with salt and pepper. Add cooked macaroni and stir well to coat.

Pour into prepared baking dish. Sprinkle with bread crumbs. Bake 20 minutes or until top is lightly browned. Let rest 5 minutes before serving.


6 servings

Preparation Time

25 Minutes

Total Time

60 Minutes

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