This was very delicious! But when you read all the rich ingredients you'll understand why. I only made a half recipe which we ate several times. This could definitely be company fare. You can make it meatless by leaving out the ham.
11 tbsp. unsalted butter, melted, divided: 1 T grease pan,
4 T w/ bread crumbs, 6 T for sauce
Kosher salt, to taste
12 oz. rigatoni, cooked
2 slices crustless white bread
2 tsp. finely chopped thyme
1 small onion, finely chopped
1⁄2 cup flour
3 cups milk
2 cups heavy cream
12 oz. grated sharp cheddar
8 oz. roughly chopped cooked ham (used thin-sliced lunch-meat style)
3 oz. blue cheese, crumbled (used gorgonzola)
1⁄2 cup minced flat-leaf parsley (didn’t have any)
1⁄4 tsp. hot sauce, such as Tabasco
1⁄4 freshly ground black pepper
1⁄8 freshly ground nutmeg
1. Grease a 2-qt. baking dish with 1 tbsp. butter; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta, rinse; set aside. Pulse bread into crumbs in food processor; mix with 4 tbsp. butter; set aside.
2. Heat oven to 400˚. Melt 6 Tbsp butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6–8 minutes. Whisk in flour; cook 2–3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10–12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30–40 minutes.
Link: http://www.saveur.com/article/Recipes/Macaroni-and-Cheese-1000078214
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