Ingredients Pasta + Noodles Baked Pasta Baked Shells with Gremolata Breadcrumbs 4.0 (2) 2 Reviews Macaroni and cheese is always a crowd-pleaser. This version features a combination of Fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 11, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 50 mins Total Time: 1 hrs 20 mins Yield: 10 Servings Ingredients 1 tablespoon plus 1 3/4 teaspoon kosher salt, divided 1 (16-ounce) package medium pasta shells 3 tablespoons extra-virgin olive oil, divided ¼ cup unsalted butter 1/3 cup all-purpose flour (about 1 1/2 ounces) 3 1/2 cups half-and-half, warmed 1/2 cup whole milk, warmed 8 ounces Fontina cheese, shredded (about 2 cups), divided 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided 1 ¼ teaspoons onion powder 1 ¼ teaspoons garlic powder 1 ¼ teaspoons ground white pepper ¼ teaspoon ground nutmeg 1/2 teaspoon black pepper 1/2 cup panko breadcrumbs 1/2 cup finely chopped fresh flat-leaf parsley 6 (2- x 1/2-inch) lemon peel strips, minced (about 2 teaspoons) 1 small garlic clove, grated Directions Preheat oven to 350°F with rack 10 inches from heat. Bring a large saucepan of water to a boil over high. Add 1 tablespoon salt and stir in shells; cook according to package directions for al dente. Drain shells and transfer to a large bowl. Add 1 tablespoon oil; toss to coat. Set cooked shells aside. Wipe saucepan clean. Add butter and melt over medium. Whisk in flour; cook, whisking constantly, until mixture is lightly browned, 3 to 4 minutes. Gradually whisk in half-and-half and milk until sauce is smooth. Bring just to a simmer over medium-high, whisking occasionally. Reduce heat to low; simmer, whisking often, until no floury taste remains, about 5 minutes. Remove from heat. Gradually whisk in 1 1/2 cups Fontina and 1 1/2 cups cheddar until smooth. Whisk in onion powder, garlic powder, white pepper, and nutmeg. Fold in cooked shells. Season with 1 1/2 teaspoons salt and the black pepper. Spread mixture evenly in a 2-quart broiler-safe baking dish. Sprinkle with remaining 1/2 cup Fontina and remaining 1/2 cup cheddar. Bake in preheated oven until bubbling around edges, about 20 minutes. Increase oven temperature to broil. (Do not remove baking dish from oven.) Broil until browned in spots, 3 to 4 minutes. Remove from oven; let cool 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium. Add panko; cook, stirring constantly, until deep golden, about 4 minutes. Transfer to a medium bowl and let cool 2 minutes. Stir in parsley, lemon peel, and garlic. Season with remaining 1/4 teaspoon salt. Serve gremolata breadcrumbs with shells. Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Make Ahead Shells can be prepared through step 2 and refrigerated overnight. Let stand at room temperature 30 minutes before baking. Rate it Print