Dinner Tonight: Skillet Macaroni And Cheese Recipe

• 1 pound dry short pasta (shells, penne, farfalle all work great here)
• Kosher salt
• 1/4 cup unsalted butter (1/2 stick), plus an additional 1-2 tablespoons for topping
• 1/4 cup unbleached all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• Hot pepper sauce (like Tabasco), to taste
• 2 cups grated sharp farmhouse Cheddar cheese
• 1 cup grated cave-aged Gruyere
• 1/2 cup grated Parmagiano Reggiano, plus 1/4 cup for topping
• 1/2 cup grated Pecorino Romano, plus 1/4 cup for topping
• 2 cups coarse fresh breadcrumbs
• 2 tablespoons chopped fresh herbs, such as thyme, rosemary, sage or savory

1. Bring a pot of salty water to boil and cook the pasta until nearing al dente, but not full cooked. Drain it and rinse with cool water. Preheat the oven to 400 degrees Farenheit.
2. Melt 1/4 cup of the butter in an 11-inch oven-safe skillet until the foam subsides, then add the flour, whisking to remove clumps and prevent burning. Add the milk and cream slowly, whisking constantly, until it is all added and there are no remaining clumps. Whisk in the dry mustard, hot sauce, and 1/2 teaspoon kosher salt.
3. Set aside half the Parmesan and Pecorino cheeses. Add the remaining cheeses a little at a time, stirring often, until the are melted into the sauce. Taste for salt and spiciness and adjust as needed.
4. Turn off the heat and add the drained pasta little by little, stirring to coat with the sauce, until it is all added. Combine the herbs, breadcrumbs, and reserved cheese, and sprinkle over the top. Crumble the remaining butter in small pieces over the whole skillet.
5. Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Let sit 5 minutes before serving.

short pasta, kosher salt, unsalted butter, flour, milk, heavy cream, pepper sauce, cheddar cheese, caveaged, topping, romano, breadcrumbs, fresh herbs

Taken from www.seriouseats.com/recipes/2009/09/dinner-tonight-skillet-macaroni-and-cheese-recipe.html (may not work)