water, for boiling
1 (16-ounce) package medium shells pasta
5 tablespoons unsalted butter, divided
1 cup panko breadcrumbs
1 cup whole milk
1/2 teaspoon cayenne pepper
8 ounces extra-sharp cheddar cheese, freshly shredded
8 ounces Monterey Jack cheese, freshly shredded
8 ounces Colby Jack cheese, freshly shredded
salt, to taste
pepper, to taste
1 Preheat the oven to 400 degrees F.
2 Grease a 9x13-inch casserole dish.
3 In a large pot of boiling, salted water, cook the pasta halfway through according to package directions.
4 Drain the pasta.
5 In a large skillet, melt 2 tablespoons of butter.
6 Add the breadcrumbs and sauté, stirring frequently, until toasty brown.
7 Pour the breadcrumbs into a bowl and set it aside.
8 In the same skillet, melt the remaining 3 tablespoons of butter.
9 Pour in the milk and cayenne.
10 Add the cheddar, Monterey Jack, and Colby Jack and melt until a smooth sauce forms.
11 Fold the pasta into the cheese sauce in the skillet.
12 Season the mixture with salt and pepper.
13 Pour the pasta and cheese mixture into the prepared casserole dish.
14 Top the mac and cheese with the panko breadcrumbs.
15 Cover and bake for 25 minutes, removing the lid for the last 5 to 10 minutes.
16 Let the mac and cheese sit for 10 minutes before serving.
17 Serve!
Time: 1 hour
Yield: 4 servings