Cafe Macaroni and Cheese In our version of this classic baked pasta dish, penne is coated in a rich béchamel sauce, flavored with two types of cheddar cheese and grana padano. We mound the pasta in a gratin dish and top it with a handful of grated provolone. 

Ingredients 

Serves 8

4 cups whole milk

1/2 yellow onion, chopped

2 bay leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

8 tablespoons (1 stick) unsalted butter

1/2 cup all-purpose flour

Dash of Worcestershire sauce

Tabasco sauce to taste

1 1/2 cups shredded sharp yellow cheddar (about 6 ounces)

1 1/2 cups shredded sharp white cheddar (about 6 ounces)

1/4 cup grated grana padano

1 pound penne, cooked, drained, and tossed with

a little olive oil to prevent sticking

1/4 cup shredded provolone

Method 

1. Place an oven rack in the top position and preheat the oven to 500 degrees.

2. Combine the milk, onion, bay leaves, salt, and pepper in a large saucepan and bring just to a simmer over low heat.

3. Simmer, stirring occasionally, until reduced by one-quarter, about 15 minutes. Strain the milk and set aside.

4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour, reduce the heat to low, and cook, whisking constantly, for 3 minutes.

5. Slowly whisk in the milk.

6. Add the Worcestershire and Tabasco, then gradually add the cheddar cheeses, whisking until the cheese is melted.

7. Remove from the heat and stir in the grana padano.

8. P lace the pasta in a large bowl and fold in the cheese sauce until incorporated. Transfer to a buttered, broiler-proof gratin dish and top with the shredded provolone.

9. Bake for 8 to 10 minutes, until bubbly and browned on top. If necessary, give the dish a good blast under the broiler to get the cheese on top a crusty golden brown.