The basic dish matures into upscale comfort food with the addition of Comté, a superlative Gruyère. A favorite of Fairway's cosmopolitan customers, it is creamy and fabulous.
2 tablespoons butter, plus extra for the pan
1 pound elbow macaroni (preferably De Cecco)
2 tablespoons flour
3 cups half-and-half
4 cups (1 pound) shredded extra-sharp Wisconsin Cheddar cheese
2 cups (½ pound) shredded French Comté cheese
Kosher salt
Freshly ground white pepper
2 tablespoons plain bread crumbs
Preheat the oven to 350°F. Generously butter a 9 by 13-inch baking pan.
Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain and place in a large bowl.
In a large pot over medium heat, melt the 2 tablespoons of butter. Whisk in the flour, mixing well so there are no lumps. Slowly whisk in the half-and-half, raise the heat to medium-high, and bring the mixture to a boil. Add the cheeses, reduce the heat to medium, and whisk well to incorporate. Season with salt and pepper.
Add the sauce to the macaroni and mix well to combine.
Transfer the macaroni mixture to the baking pan and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, until bubbly and golden.