Epic Roasthouse Macaroni and Cheese
Ingredients 
​Serves 6
1 Lb Orrecetti Pasta
4 Tbsp Extra Virgin Olive Oil
Bechemel: 
Yields 2 Cups
2 Oz Whole Unsalted Butter
2  Tbsp All-purpose Flour
1 Each Pinch Cayenne Pepper
¼ Tspn Kosher Salt
1 Cup Whole Milk 
1 Cup Half & Half
½  Cup Fontina Cheese, grated
½  Cup Hard Sharp Cheese, grated
Kosher Salt, to taste
1/8  Tspn Ground White Pepper
6 Each Dashes Tabasco
½ Cup Bread Crumbs
½ Cup Gruyere Cheese
1/4 Cup Italian Parsley, chopped
Cooking Instructions
  1. Melt Butter. Whisk in Flour. Cook for 10 min. No color. Add cayenne and salt. Add Milk and half and half, whisking. Bring to simmer. Taste for seasoning. Strain through Fine hole Screen strainer. Chill in Ice bath and reserve.
  2. Place a pasta pot on the range filled with salted water with the 2 Tbs. Virgin Olive oil. Place a basket in the pot and bring the water to a gentle boil. Drop the Pasta into the water. Most commercial pasta will take 10-15 minutes to cook to al dente. When pasta is done, remove it from the water and shock it cool under running cold water. Toss it in the remainder of the olive oil and reserve.
  3. Place the pasta in a mixing bowl. Add the cheese, béchamel, salt, pepper and Tabasco. Pour the mixture into an attractive pottery baking dish or casserole. Mix the bread crumbs, Gryere Cheese and Parsley. Sprinkle the top of the casserole with the bread crumb mixture. Place the casserole dish into a 450 degree oven for about 15 minutes (until center is bubbling out). Then if you have one, under the broiler at 500 degrees until the breadcrumbs are brown about 2 minutes. Serve in 5 minutes when it has had a chance to cool a bit.