Recipe Submitted by : Sparrows and Spatulas [Click and find more such recipes from Sparrows and Spatulas]
1 pound radiatore, elbow macaroni, or fusilli
2 tablespoons extra-virgin olive oil
2 cups whole milk
2 1/2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 pound Gruyère, grated, divided
1/2 pound sharp white cheddar, grated, divided
Coarse salt and freshly ground black pepper
1/4 cup unseasoned bread crumbs
- Preheat the oven to 400° F.
- Bring a large pot of salted water to a boil and cook the pasta al dente, according to the package directions. Drain, toss with the olive oil in a large bowl, and set aside to cool.
- Meanwhile, combine the milk and cream in a medium saucepan over medium-low heat; bring to a gentle simmer.
- Melt the butter in a large, heavy-bottomed pot over medium heat. Add the flour and whisk until the flour is fully incorporated and the mixture is smooth. Continue mixing with a wooden spoon until the mixture is a pale golden color, about 4 minutes. Slowly add the hot milk and cream mixture to the flour mixture, whisking constantly to incorporate. Bring to a simmer, whisking occasionally to keep the mixture from burning. Add half the Gruyère and half the cheddar and whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
- Add the cooked pasta and toss well to combine. Pour the pasta into a buttered 9 x 13-inch baking dish or a 3-quart gratin dish. Top with the remaining Gruyère and cheddar and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, or until golden and bubbly. Allow the mac and cheese to rest for 5 minutes before serving.