4 tablespoons butter
1 small onion, chopped
¼ cup all-purpose flour (spooned and leveled)
4 cups milk
⅛ teaspoon cayenne pepper (optional)
1¼ cups (5 ounces) shredded yellow Cheddar cheese
1¼ cups (5 ounces) shredded white Cheddar cheese
Coarse salt and fresh ground pepper
8 ounces ham, diced into ½-inch pieces
2 slices white sandwich bread
1 Preheat oven to 375⁰F. Cook the pasta according to package directions; drain and reserve. In a 5-quart heavy pot, melt the butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in the flour to coat the onion. In a slow, steady stream, whisk in the milk until there are no lumps.
2 Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.
3 Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9-x-13-inch baking dish or individual dishes (see below). Set aside.
4 In a food processor, pulse the bread until large crumbs form. Toss together with the remaining ¼ cup each white and yellow Cheddar, and ¼ teaspoon salt. Top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.
Making Individual Servings
This recipe makes enough to fill eight 12-to16-ounce baking dishes. divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.
Serves 8
