Baked Bechamel Mac and Cheese with Herbed Breadcrumbs

Ingredients

• 1 pound cavatappi pasta ( shells or elbows)
• 5 tablespoons unsalted butter (divided)
• 1 1/2 cups fresh breadcrumbs (or panko)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 8 ounces Fontina cheese (shredded on a box grater)

Instructions

1. 1

   Preheat the oven to 375 (190C) degrees.

2. 2

   --- Prep the breadcrumbs ---

3. 3

   Melt 3 tablespoons of the butter in a 12-inch skillet. Add 1 ½ cups fresh breadcrumbs and stir to coat with the butter. Cook 5-7 minutes, stirring frequently, until the crumbs are golden and smell toasty. Remove from the heat and stir in 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1 teaspoon chopped fresh sage and ½ teaspoon black pepper. Set aside. (Breadcrumbs can be made ahead. Store in a covered container at room temperature up to 3 days.).

4. 4

   --- Make the bechamel sauce ---

5. 5

   Melt the remaining 2 tablespoons butter in a saucepan set over medium-high heat. Add 2 tablespoons all-purpose flour and whisk to blend with the butter. Cook 2 minutes, until the flour mixture looks smooth and creamy. Pour in 1 ½ cups whole milk and ½ teaspoon salt.

6. 6

   Cook over medium-high heat until you see small bubbles forming on the outside of the pan. Keep stirring until the sauce starts to thicken — this happens in just a few minutes so be sure to keep your eye on it. Cook 3-5 minutes, or until the mixture has the texture of a thick smoothie. Stir in 1 cup heavy cream and ½ cup of the Parmesan and remove from the heat. Note: The sauce can be made ahead and refrigerated 1-2 days.

7. 7

   --- Assemble and bake ---

8. 8

   Boil 1 pound cavatappi pasta in plenty of salted water exactly 6 minutes, or about half the time that your pasta box directions call for. This will ensure that the pasta doesn’t overcook and turn mushy in the oven. Drain.

9. 9

   Add ½ cup of the Fontina cheese to the pasta. Pour the milk mixture over the pasta and stir to coat. Transfer to a 3-quart baking dish. Sprinkle the remaining Fontina and ¼ cup Parmesan cheeses over the pasta and top evenly with the breadcrumbs.

10. 10

    Bake 20-25 minutes, until the crumbs are golden brown and the sauce is bubbling at the edge of the dish. Serve hot.