Fairway Market Macaroni and Cheese

From Chef Michael O'Neill of Fairway Market, New York City.

• Ready In: 1 hr 10 mins
• Serves: 8

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

1. Preheat oven to 350°; butter a 13x9 inch baking pan generously.
2. 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.
3. In a large saucepan over medium heat, melt the 2 tablespoons butter; whisk in the flour, mixing well so there are no lumps.
4. Slowly whisk in the half-and-half; increase heat to med-high, and bring the mixture to a boil.
5. Add in the cheeses,lower heat to medium, and whisk well to incorporate.
6. Season with salt and pepper.
7. Add the sauce to the macaroni; mix well to combine.
8. Transfer mixture to the baking pan; sprinkle with bread crumbs.
9. Bake for 20-25 minutes or until bubbly and golden.