Mac-and-Cheese

• 1 pound elbow macaroni
• 4 cups heavy cream
• 1 1/2 pounds shredded mild yellow Cheddar cheese
• 1/4 pound shredded American cheese
• Vegetable oil for greasing pan
• 1 cup panko bread crumbs
• 1 cup finely grated Parmesan cheese

1. Cook the macaroni in salted boiling water until al dente.
2. Drain.
3. (Do not rinse it or add oil to the cooking water.)
4. Line an 11-by-17-inch sheet pan with parchment paper.
5. Spread the macaroni out on it.
6. Let cool.
7. Meanwhile, pour the cream into a large pot and simmer until reduced to 2 cups.
8. Stir in the Cheddar and American cheeses.
9. Continue stirring until well blended.
10. Add the macaroni and cook over high heat, stirring constantly, until very thick.
11. Grease the pan with the oil.
12. Pour in the macaroni and spread evenly.
13. Cover with plastic wrap.
14. Refrigerate overnight.
15. Preheat the oven to 350 degrees.
16. Using a 1 1/2-inch metal cutter, cut out rounds of macaroni.
17. Combine the panko and Parmesan in a bowl and dredge the rounds in the mixture.
18. Bake on an ungreased sheet pan until just warmed, about 5 minutes.
19. Serve immediately.

macaroni, heavy cream, cheddar cheese, american cheese, vegetable oil, bread crumbs, parmesan cheese

Taken from cooking.nytimes.com/recipes/5311 (may not work)