Ingredients

Coarse salt and ground pepper

1 tablespoon butter, melted, plus more for ramekins

1/2 pound elbow macaroni

2 cups shredded sharp cheddar (8 ounces)

2 large eggs

1 cup half-and-half

1 small garlic clove, minced

2 slices white sandwich bread, torn

Preparation

  1. Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.

  2. In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.

  3. In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.