Ultimate Macaroni & Cheese

• 8 ounces small bow-tie, rotelli, or penne pasta (or other favorite shape) cooked al dente and drained
• For sauce:
• 2 tbsp unsalted butter
• 2 tbsp flour
• 2 cups half & half or light cream
• 1-1/2 tsp sea salt
• 1/2 tsp black pepper
• 8 ounces shredded sharp cheddar
• 2 ounces shredded romano
• 2 ounces shredded asiago
• For topping:
• 1 cup panko
• 4 tbsp melted unsalted butter

1. Melt butter in large saucepan, add flour and simmer 2-3 minutes on medium heat. Add cream and whisk until dissolved. Continue cooking on low-medium until thick & bubbly. Add all the cheeses, and salt & pepper - cook until cheese is melted. Add to the pasta and place in buttered baking dish.
2. Mix together the panko & melted butter, sprinkle on top, and bake at 350 for 20-25 minutes or until golden brown.
3. For a variation, add cooked lobster meat, truffle oil, bacon or fresh veggies.

rotelli, butter, flour, light cream, salt, black pepper, cheddar, romano, asiago, butter

Taken from www.epicurious.com/recipes/member/views/ultimate-macaroni-cheese-50030208 (may not work)