Mac and Cheese

Yankee Magazine by Annie B. Copps
“There are loads of ways to make macaroni and cheese, and I make no
judgment if you find yourself reaching for a box with a silver packet of
dried dairy to satisfy your need more or less instantly. I will say,
however–again without judgment–that this recipe is easy and far more
satisfying. The onion and cayenne add another layer of flavor and keep
this dish from becoming a heavy, gloppy mound of melted cheese (not
that there’s anything wrong with that). If I’m really seeking comfort via
cooking, I’ve been known to get this little party started with some savory
extra flavor: Chop up 4 or 5 slices of bacon and sauté them; then remove
the browned meat and discard all but 1 tablespoon of rendered fat. Add 5
tablespoons butter to the pan; then saute the diced onion and continue
with the recipe below. Mix the reserved cooked bacon in with the cheeses.”
* 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 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 9×13-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.