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1
Preheat the oven to 375F.
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2
Cook the pasta according to package instructions; drain and reserve.
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3
Meanwhile, in a 5-quart heavy pot, melt the butter over medium heat.
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4
Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes.
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5
Whisk in the flour to coat the onion.
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6
In a slow, steady stream, whisk in the milk until there are no lumps.
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7
Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes.
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8
Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese.
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9
Season with 1 teaspoon salt and 1/4 teaspoon pepper.
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10
Toss the pasta with the cheese mixture; fold in the ham.
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11
Transfer to a 9-by-13-inch baking dish or individual dishes (see below).
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12
Set aside.
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13
In a food processor, pulse the bread until large crumbs form.
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14
Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt.
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15
Top the pasta with the breadcrumb mixture.
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16
Bake until the top is golden, about 30 minutes.
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17
This recipe makes enough to fill eight 12-to-16-ounce baking dishes.
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18
Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.
