Macaroni & Cheese from Yardbird Southern Table & Bar

serves many, as a side
Ingredients
Pasta:
6 ounces torchio pasta
Mornay Sauce:
3 Tbsp unsalted butter
1/4 c all-purpose flour
2 c whole milk
2 oz cream cheese
2 oz Parmigiano-Reggiano cheese, grated
2 oz white cheddar cheese, grated
2 oz cheddar cheese, grated
1/8 tsp paprika
Hot sauce, to taste
Dijon mustard, to taste
Kosher salt, to taste
Topping:
1/4 c cheddar cheese, grated
1/2 tsp bread crumbs, toasted
1/8 tsp chives, minced
Method
For the pasta: Preheat the oven to 350˚F. Begin preparing the mornay sauce, and while you do, cook the pasta in salted, boiling water until al dente. Drain the pasta.
For the mornay sauce: Melt the butter in a small saucepan over medium heat. Add flour, whisking constantly. When the butter and flour blends completely, add the milk, whisking rapidly. Continue whisking until the mixture is thickened. Add in all four cheeses. Stir over low heat until the cheese melts, and when it does, remove the mixture from heat. Add the paprika and season with salt, hot sauce, and dijon mustard, to taste.
For the macaroni and cheese: Toss the pasta in the mornay sauce over medium heat, until coated fully. Sprinkle the remaining cheddar cheese over the top and cook together in the oven for 45 minutes.
To serve: Remove the macaroni and cheese from the oven and let it cool slightly. Sprinkle with chives and breadcrumbs immediately before serving.