Panko-Crusted Mac and Cheese
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for the pan 1 pound penne rigate 2 cups heavy cream 2 cups whole milk 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg, freshly grated preferred 2 cups (8 ounces) grated cheddar cheese 11/2 cups (about 5 to 6 ounces) … Continue Reading →