Extra-cheesy Mexican macaroni and cheese

Ingredients:

• 6 tbsp (90 g) butter
• 2 shallots, chopped
• 3/4 cup breadcrumbs
• 1 tbsp ancho pepper powder
• 2 tsp chopped fresh thyme
• 450 g of mini-horn pasta
• 1/4 cup flour
• 4 cups whole milk
• 2 tbsp. coarsely grated mozzarella
• 2 tbsp. coarsely grated cheddar
• 2 cups coarsely grated fresh Manchego cheese, which has a milder flavor

Preparation:

1. Heat 1 tablespoon (15 g) butter in a small skillet over medium-high heat. Add the shallots and sauté until translucent, about 5 minutes. Stir in breadcrumbsto coat the onions, then add the ancho powder and thyme. Season with salt. Remove from heat and set aside.
2. Preheat oven to 350°F (177°C). Grease a 9-by-13-inch (23 cm by 33 cm) baking pan with 1 tablespoon (15 g) butter.
3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until tender but still firm to the bite. Drain.
4. Meanwhile, melt the remaining 4 tablespoons (60 g) butter in a large heavy-bottomed saucepan over medium-high heat. Add the flour and stir for 1 minute, being careful not to let it brown. Slowly and gradually whisk in the milk, whisking until smooth. Bring to a simmer, then reduce the heat to low and simmer, whisking, until the sauce thickens, about 10 minutes. Whisk in 1 cup each of the mozzarella, cheddar, and Manchego cheeses. Season generously with salt and pepper. Stir in the pasta and remove from the heat. Pour the mixture into the prepared baking dish.
5. In a medium bowl, combine 1 cup each of the remaining mozzarella, cheddar, and Manchego cheese. Sprinkle over the pasta. Top with the breadcrumb mixture. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is golden brown, about 12 more minutes. Serve immediately.