City Hall Macaroni And Cheese

• 1 lb penne rigate
• 2 cups heavy cream
• 2 cups whole milk
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 cups grated American cheese
• 1 1/3 cups grated monterey jack cheese
• kosher salt
• fresh ground pepper
• 1/2 cup panko breadcrumbs
• 2 teaspoons chopped fresh parsley
• 2 teaspoons grated parmesan cheese

1. Preheat the oven to 350u0b0; butter a 13x9 inch baking dish.
2. Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
3. In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don't know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
4. Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.
5. Season to taste with salt and pepper.
6. Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
7. Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
8. Bake 15 minutes or until bubbly and golden.

penne rigate, heavy cream, milk, cayenne pepper, nutmeg, american cheese, grated monterey, kosher salt, fresh ground pepper, breadcrumbs, parsley, parmesan cheese

Taken from www.food.com/recipe/city-hall-macaroni-and-cheese-174394 (may not work)