Macaroni and Cheese

Another variation of my favorite comfort food.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 11  tablespoons unsalted butter, melted
•  kosher salt
• 12  ounces rigatoni pasta
• 2  slices  crustless  white bread
• 2  teaspoons  finely chopped thyme
• 1  small onion, chopped
• 1⁄2 cup flour
• 3  cups milk
• 2  cups heavy cream
• 12  ounces  grated sharp cheddar cheese
• 3  ounces blue cheese, crumbled
• 1⁄2 cup  minced flat leaf parsley
• 1⁄4 teaspoon Tabasco sauce
• 4  scallions, finely chopped
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon  freshly ground nutmeg

Directions

1. Butter a 2 quart baking dish with 1 tablespoons butter; set aside. Bring 6 quart pot of salted water to a boil. Add pasta, cook until al dente. Drain pasta, rinse; set aside.
2. Pulse bread into crumbs in a food processor; mix with 4 tbsp butter; set aside.
3. Heat oven to 400 degrees. Melt remaining butter in a 6 quart pot over medium heat. Add thyme and onions; cook until soft, 6-8 minutes. Whisk in flour; cook 2-3 minutes. Whisk in milk and cream. Increase heat to medium high; cook, whisking, until thick, 10-12 minutes. Whisk in salt, cheddar, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan, sprinkle with bread crumbs. Bake until bubbly, 30-40 minutes.