Ingredients:

1 pound elbow macaroni
6 Tbls. unsalted butter plus extra for greasing
1 medium onion, finely diced
6 Tbls. flour
1/2 tsp. cayenne powder
3 C milk
1 C heavy cream
8 oz. grated sharp cheddar cheese
8 oz. grated fontina or Monterey Jack cheese
1 C ricotta cheese
Kosher or sea salt
Freshly ground black pepper
2 C unseasoned breadcrumbs (such as panko)

Directions:

Heat oven to 350 degrees. Butter a 13 X 9 inch casserole dish

Bring a large pot of salted water to a boil. Cook pasta about 2 minutes less than the package instructions indicate, so that it's still slightly crunchy. Drain and set aside.

In a large saucepan over medium heat, melt butter and cook onion gently until softened, about 5 minutes.

Reduce heat to medium-low. Whisk in flour and cayenne to form a thick paste. Cook, whisking continuously, about 2 minutes.

Whisk in milk until smooth, cook, while occasionally whisking, until thickened and bubbly. Whisk in heavy cream. Whisk in cheese. Season to taste with salt and pepper. Add pasta and stir well to coat.

Pour into buttered baking dish and sprinkle with breadcrumbs. Bake 20 minutes or until top is lightly browned. Let rest 5 minutes before serving.

This dish is extra creamy and delicious.