Yield: 4 Servings

Lola Hubbell recommended from Junior Chef Cookbook by Williams Sonoma

This mac ‘n’ cheese is extra rich and cheesy because the recipe uses béchamel sauce, made by whisking together butter and flour and then incorporating milk, half-and-half, and cheese.

• Kosher salt and freshly ground pepper
• ½lb dried short pasta, such as fusilli
• 2TBS unsalted butter
• 2TBS AP flour
• 1cup whole milk
• ½cup half-and-half
• Pinch of ground nutmeg
• 1cup shredded Gruyere cheese
• 1cup shredded white Cheddar cheese
• 2TBS grated Parmesan cheese
• 2TBS panko bread crumbs
• 2tsp chopped fresh thyme
• 2TBS cooked and crumbled bacon (optional)

Preheat the oven to 425°F. Bring a large saucepan of salted water to a boil over high heat. Carefully add the pasta and cook. stirring occasionally, until not quite al dente, (tender but firm to the bite), about 2 minutes less than the package instructions. Drain and transfer to a large bowl.

In the same saucepan over medium-high heat. melt the butter. Add the flour and Cook. stirring well, until it is thoroughly incorporated, 1-3 minutes. Whisk in the milk, half-and-half, nutmeg, and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4-5 minutes, until slightly thickened. Remove from the heat. Add a pinch of pepper and two-thirds each of the Gruyere and Cheddar. Stir until smooth.

Pour the cheese sauce over the pasta and stir well. Divide the pasta mixture between six 4-oz ramekins. Top with the remaining Gruyere and Cheddar and all of the Parmesan. Sprinkle evenly with the panko, thyme, and bacon, if using.

Bake until the tops are lightly browned and the sauce is bubbly, 12-16 minutes. Let stand for 5 minutes before serving

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