Individual milk proteins (the main ones are four similar molecules called caseins) resemble little tadpoles with hydrophobic (water-avoiding) heads, and hydrophillic (water-seeking) tails. Protein micelles are spherical bundles of milk proteins.Because of this, and because of their suspension, these tiny globules don't come into contact with each other to form larger globules: cheeses stay creamy or crumbly, instead of greasy. Milk fat in solid cheese is dispersed in the form of microscopic globules kept suspended in a tight matrix of protein micelles (more on those in a second).Famous hard cheeses, like Parmigiano-Reggiano and Pecorino Romano, may contain as little as 30 percent water after several years of aging. The longer a cheese is aged, the more moisture it loses, and the harder it becomes. Young cheeses like jack, young cheddars, and mozzarella have a relatively high water content-up to 80 percent. Remove from the oven and let the pasta stand, covered, 5 minutes before serving. Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely as broiler intensities vary).Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more. Wearing oven mitts, remove the foil and stir the macaroni.Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won’t cook). Pour the mixture into the prepared sheet pan, spreading it in an even layer. Add the uncooked macaroni and stir until well coated. Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl.Combine the bread crumbs and Parmigiano Reggiano cheese in a medium-size bowl. Grease a rimmed sheet pan with the room-temperature butter and set aside.
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