12ozpenne, cooked to al dente according to package directions.
For the Topping
¾cuppanko bread crumbs
2ozcheddar cheesefinely grated (a mix of the cheeses used in the custard)
¼cupgrated Parmesan cheese
¼ teaspoonkosher salt
¼teaspoonfreshly ground black pepper
1Tablespoonmelted butter
Instructions
For the Macaroni and Cheese
In a heavy-bottomed saucepan, melt the 3 Tablespoons of butter over medium heat.
When the butter is sizzling, add the diced onion, 1/2 teaspoon kosher salt, and ½ teaspoon black pepper.
Cook, stirring to keep the onions moving, until they are translucent and just starting to color, about 5-7 minutes.
Add the flour and cook another 2 minutes, stirring constantly.
Pour in the half and half all at once, and bring to a boil, stirring constantly.
Once the dairy mixture has reached a boil, stir in the mustard powder, sweet paprika and garlic powder. Reduce the heat to medium-low to low and maintain a low simmer for 5 minutes to thicken the sauce, stirring frequently to keep the sauce from sticking.
Remove the sauce from the heat and stir in the two cheddar cheeses, a bit at a time, until all the cheese has melted and the sauce is smooth. Stir in the remaining ½ teaspoon of kosher salt, to taste.
Allow the sauce to cool while you cook and drain the pasta.
Whisk the two eggs into the somewhat cooled sauce until well-combined.
Thoroughly fold the pasta into the sauce. Distribute the pasta among 6-8 large (1 to 1 1/2 cup capacity) ramekins.
Evenly divide the panko topping on top of each portion, and press down gently. (See Below)
Place the ramekins on a baking sheet and bake at 350F in the middle of the oven for 30 minutes, or until bubbling.
Broil for 1-2 minutes until the topping is of your desired deep golden brown.
For the Topping
Stir together the panko, three cheeses, salt and pepper.
Evenly drizzle in the melted butter and work it in until all the panko is moistened.
Notes
Feel free to substitute your favorite mixture of cheeses for a total of 12 oz or 3/4 pounds. Here are some excellent choices:
all types of cheddar
pepper jack or Monterey jack
gruyere
brie
Parmesan
cream cheese
blue cheese
goat cheese
NOTE: Nutritional information is calculated for 1/8 recipe.