Ingredients:
2 tablespoons butter ( plus extra for the pan)
1 lb elbow macaroni
2 tablespoons flour
3 cups half-and-half
4 cups shredded wisconsin extra-sharp cheddar cheese
2 cups shredded french comte cheese
kosher salt
fresh ground white pepper
2 tablespoons plain breadcrumbs
Directions:
Preheat oven to 350F; butter a 13×9 inch baking pan generously.
Bring a large pot of salted water to boiling over high heat; cook the macaroni until al dente (8-10 minutes); drain, then transfer to a large bowl.
In a large saucepan over medium heat, melt the 2 tablespoons butter; whisk in the flour, mixing well so there are no lumps.
Slowly whisk in the half-and-half; increase heat to med-high, and bring the mixture to a boil.
Add in the cheeses,lower heat to medium, and whisk well to incorporate.
Season with salt and pepper.
Add the sauce to the macaroni; mix well to combine.
Transfer mixture to the baking pan; sprinkle with bread crumbs.
Bake for 20-25 minutes or until bubbly and golden.
Servings: 8
Time preparation: 35 min.
Time total: 70 min.