From: Executive chef Martin Courtman, Chateau Souverain, Sonoma, CA. Yield: 10-12 servings.
1 stick unsalted butter
1 cup Panko bread crumbs
1⁄3 cup all-purpose flour
3 cups heavy cream
3 cups milk
11⁄4 lb. coarsely grated Fiscalini Bandage Wrapped Cheddar Cheese
1⁄2 lb. coarsely grated Fiscalini San Joaquin Gold Cheese
1⁄4 lb.coarsely grated Fiscalini Whole Milk Parmesan Cheese
1⁄4 tsp. cayenne pepper to taste, salt and freshly ground black pepper
1 lb. elbow macaroni, cooked al dente (add a bit of olive oil to cooking water to prevent sticking)
Preheat oven to 350°F. Lightly coat or spray inside of 3-qt. casserole baking dish with olive oil. Set aside.
Melt 1⁄4 stick butter in large saucepan. Add breadcrumbs and stir until thoroughly coated. Transfer breadcrumbs to bowl. Wipe out saucepan with paper towel, being careful not to burn fingertips. Place pan back on low heat and melt remaining butter until it begins to bubble. Whisk in flour, stirring about 3 minutes. In another saucepan, scald cream and milk; slowly pour into flour mixture, whisking until well-blended. Continue whisking until sauce is smooth and begins to thicken, 8-10 minutes. Remove from heat.
Mix 3 cheeses together with cayenne, salt and black pepper. Add about 3⁄4 cheese mixture to sauce, stirring until cheese is melted. Add cooled macaroni to sauce. Taste to check if seasoning is correct. Pour into prepared casserole; top with remaining cheese and breadcrumbs. Bake 30 minutes or until bubbling. If top doesn’t turn golden brown, place under broiler, watching carefully, to finish crust. Let casserole sit about 10 minutes before serving.