Two types of Cheddar are used in this recipe. If you like, use just one type, or mix Cheddar with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Cook the pasta according to package instructions; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt the butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in the flour to coat the onion. In a slow, steady stream, whisk in the milk until there are no lumps.
Step 2
Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Step 3
Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9-by-13-inch baking dish or individual dishes (see below). Set aside.
Step 4
In a food processor, pulse the bread until large crumbs form. Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt. Top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.
making individual servings
Step 5
This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.
