White Cheddar Macaroni and Cheese

By polloazul

Ingredients

• 6 tbsp. unsalted butter
• 1/3 cup flour
• 2 1/2 cups milk
• 2 1/2 cups heavy cream
• 12 oz. white cheddar, grated
• 8 oz. cooked ham, chopped
• 3 oz. crumbled blue cheese
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup caramelized onions
• 1/3 cup thinly sliced scallions
• 4 slices cooked bacon, chopped
• Kosher salt and freshly ground black pepper, to taste
• Tabasco sauce, to taste
• Freshly grated nutmeg, to taste
• 1 lb. cavattapi or macaroni, cooked al dente
• 1/2 cup panko bread crumbs

Details

Adapted from saveur.com

Preparation

Step 1

Heat oven to 350°. Heat butter in a 6-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 2 minutes. Add milk and cream; simmer. Cook until thickened, about 2 minutes. Remove from heat and stir in ¾ of the cheddar along with the ham, blue cheese, tomatoes, onions, scallions, and bacon; season with salt, pepper, Tabasco, and nutmeg, and stir in pasta. Transfer mixture to a 9″ x 13″ baking dish. Sprinkle with remaining cheddar. Top with bread crumbs; bake until golden, about 25 minutes.