Ingredients
12ounces pasta shells2 tablespoons unsalted butter, plus 2 tablespoons melted for the crumb topping2tablespoons all-purpose flour2cups whole milk, heated10ounces sharp white Cheddar, shredded6ounces Gruyere, shredded½teaspoon kosher salt¼teaspoon freshly ground black pepperPinch of cayenneA few grinds of fresh nutmeg 1½cups fresh breadcrumbs
Preparation
1. In a medium saucepan, melt two tablespoons of butter over medium heat. Whisk in the flour until the mixture bubbles and a pale roux is formed, 2 to 3 minutes. Gradually pour in the milk and cook, whisking constantly, until the sauce thickens and no clumps remain. Add the cheeses and whisk until smooth. Remove from heat.2. Stir the salt, freshly ground black pepper, cayenne and nutmeg into the cheese sauce. Add the cooked shells and stir to coat. Pour macaroni and cheese into a buttered 9x12 baking pan/dish.3. Put the Rack in Position 1. Select Bake with temperature set to 350°F for 10 minutes. When the AirFryer is preheated, set the baking dish onto the rack. Meanwhile, toss the fresh breadcrumbs with the remaining two tablespoons of melted butter.4. When the time expires, carefully remove the pan and top the macaroni and cheese with an even layer the buttery breadcrumbs. Bake for an additional 8 to 10 minutes until bubbly and golden brown. 5. Enjoy immediately.
