Ingredients
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1 lb pasta (cavatappi or curly)
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2 teaspoons salt
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1 tablespoon vegetable oil
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3/4 cup onion, 1/2-inch dice
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1/2 cup unsalted butter (1 stick)
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3 tablespoons all-purpose flour
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2 cups heavy cream
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3 cups half-and-half
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2 teaspoons kosher salt
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1 teaspoon white pepper (ground)
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1/4 lb cheddar cheese, grated
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1 tablespoon vegetable oil
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1 teaspoon dried chipotle powder (chipotle chili powder)
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3/4 cup panko breadcrumbs
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3/4 lb smoked cheddar cheese, grated
Instructions
- Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
- Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
- Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
- Add flour and cook 1 - 2 minute but do not brown.
- Add cream, half and half, kosher salt and white pepper.
- Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.
- Pour pasta and sauce into a 9 x 12" baking dish. Reserve.
- In a saute pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
- Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.