Ingredients
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4 ounces butter
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2 ounces flour
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1 quart whole milk
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1 1/2 cups whole milk
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2 teaspoons salt
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1/2 teaspoon black pepper
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1/4 teaspoon ground allspice
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1/4 teaspoon grated nutmeg
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1/2 teaspoon cayenne pepper
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3/4 lb extra sharp goats milk cheddar cheese, shredded
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3/4 lb gruyere cheese, grated
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1/2 lb Fontina cheese, grated
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1 lb pasta shells or 1 lb penne
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4 1/2 ounces panko breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- In a large saucepan, melt your butter over lowe heat and then whisk in flour and cook 2 minutes.
- Slowly whisk in your milk and cook over low heat, constantly whisking until mixture becomes thinkened.
- Whisk in salt, pepper, allspice, nutmeg, and cayenne pepper.
- Stir in cheeses and remove from heat and cover.
- Cook pasta in required amount of boiling water for 10 mins until slightly undercooked and then drain.
- Stir into cheese sauce.
- Add pasta to a casserole dish and add cheese mixture to it and fold over and over until thoroughly combined.
- Sprinkle with panko and place dish into your preheated oven and bake for 30 minutes or until sauce is bubbling and panko is golden brown.