Streetbirds Return of the Mac

• 1 pound penne
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3/4 cup heavy cream
• 1 cup whole milk
• 4 1/2 ounces cream cheese (1/2 cup plus 1 tablespoon)
• 3/4 cup grated Grana Padano cheese
• 1/2 pound aged white cheddar cheese, such as Grafton (2 cups shredded)
• Kosher salt
• 1/4 cup plain dry breadcrumbs
• 6 scallions, thinly sliced

1. In a large pot of salted boiling water, cook the pasta until just al dente, about 10 minutes.
2. Drain well.
3. Butter a 9-by-13-inch baking dish.
4. Meanwhile, in a medium saucepan, melt the butter over moderate heat.
5. Whisk in the flour until a paste forms; continue whisking until the paste is light golden.
6. Whisk in the heavy cream and milk, a little at a time at first to avoid lumps.
7. Bring to a boil and cook, whisking constantly, until smooth and thickened, about 3 minutes.
8. Reduce heat to low and whisk in the cream cheese, Grana Padano and 1 cup of the cheddar.
9. Season with 1 teaspoon salt.
10. Preheat the broiler.
11. In a bowl, toss the pasta with the hot cheese sauce.
12. Transfer to the buttered dish.
13. Top evenly with the remaining 1 cup of cheddar and the breadcrumbs; season with salt and pepper.
14. Broil 6 inches from the heat for 4 to 6 minutes, until the crumbs are browned and the cheese sauce is bubbling.
15. Top with the scallions and serve.

penne, unsalted butter, allpurpose, heavy cream, milk, cream cheese, padano cheese, aged, kosher salt, breadcrumbs, scallions

Taken from www.foodandwine.com/recipes/streetbirds-return-mac (may not work)