Macaroni and Cheese with Cayenne

Ingredients

• Kosher salt
• 3-½ cups whole milk
• Kosher salt
• ¼ cup all-purpose flour
• ½ tsp. ground cayenne
• 1 cup finely grated Parmigiano-Reggiano
• 5 oz. finely grated fontina
• + 7 more ingredients
• • 5 oz. finely grated Gruyère
  • 2 Tbs. finely grated Parmigiano-Reggiano (optional)
  • 1 lb. pipette pasta
  • 4 Tbs. unsalted butter
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • 3 Tbs. unsalted butter, melted
  • 1 small garlic clove, mashed into a paste or pressed (optional)

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking