Million-Dollar Mac Cheese

• จำนวนที่เสิร์ฟ: 8 servings
• เวลาทำ: 15 minutes
• เวลารวม: 1 hour

ส่วนผสม

Cooking spray

Kosher salt

1 lb. cavatappi

12 tbsp. unsalted butter (preferably at least 82% butterfat), divided

1/2 c. (60 g.) all-purpose flour

4 c. whole milk

1 (12-oz.) can evaporated milk

1 tsp. Dijon mustard

Freshly ground black pepper

8 oz. fontina, shredded

8 oz. French Raclette, shredded

3 oz. Pecorino Romano, finely shredded

1 c. panko bread crumbs

Gold leaf, for serving (optional)

วิธีทำ

Arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" baking dish with cooking spray.

In a large pot of boiling salted water, cook pasta, stirring occasionally and checking 2 minutes before recommended time on package directions, until just al dente. Drain.

Meanwhile, in another large pot over medium heat, melt 8 Tbsp. butter. Whisk in flour and cook, stirring constantly, until paste is bubbling across bottom of pot and just a shade darker in color, 30 seconds to 1 minute.

Whisk in whole milk and evaporated milk and cook, stirring constantly, until thickened and bubbling, 1 to 2 minutes. Whisk in mustard; season with pepper.

Remove pot from heat and add fontina, French Raclette, and Pecorino Romano. Using a rubber spatula, fold in cheese until melted and sauce is smooth. (Return pot to low heat if necessary to finish melting.) Season with salt, if needed. Fold in pasta.

In a wide skillet over medium-low heat, melt remaining 4 Tbsp. butter. Add panko; season with 1/4 tsp. salt. Cook, stirring frequently, until bread crumbs are golden brown, 2 to 3 minutes.

Pour pasta mixture into prepared dish. Top with crispy panko.

Bake mac & cheese, uncovered, until warmed through and crispy on top, 25 to 30 minutes. Top with gold leaf (if using).