Recipes Dinner Mac and Cheese Pickled Pepper Macaroni and Cheese Be the first to rate & review! Crispy panko breadcrumbs add crunch to this rich and cheesy pasta casserole. Slideshow: More Macaroni and Cheese Recipes 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 and Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Active Time: 30 mins Total Time: 1 hrs Yield: 8 Ingredients 3 tablespoons unsalted butter, melted, plus more for brushing 4 cups half-and-half 2 tablespoons all-purpose flour 2 teaspoons kosher salt 1 teaspoon pepper 1 pound uncooked extra-wide egg noodles 2 cups shredded Fontina cheese 2 cups shredded sharp white cheddar cheese 1 cup chopped mixed hot and sweet pickled peppers, plus more for garnish 1 cup panko Directions Preheat the oven to 425°. Brush a 9-by-13-inch baking dish with butter. In a medium bowl, whisk the half-and-half with the flour, salt, pepper, and 1 cup of water. Stir in the noodles, both cheeses, and the peppers. Scrape the noodle mixture into the prepared baking dish, and bake until bubbling and the noodles are tender, about 30 minutes. Preheat the broiler and position a rack 8 inches from the heat. In a small bowl, toss the panko with the 3 tablespoons of melted butter until evenly moistened. Sprinkle the panko mixture over the macaroni and cheese, and broil until browned, 1 to 2 minutes. Garnish with peppers and serve. Rate it Print