Artisanal Macaroni and Cheese

DrGaellon's Note:

A recipe from Artisanal Brasserie and Wine Bar in Bellvue WA, as adapted by Tracy Schneider at Al Dente. http://bit.ly/5ipdFR Artisanal is gussying this up more by sweating onions, bacon and escarole in olive oil, and adding them to the pasta and cheese sauce. Serves 6-8 as an appetizer, 4 as a main course.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 5 ½ tablespoons butter
• ¾ cup panko or ¾ cup plain breadcrumbs
• ½ cup grated parmigiano-reggiano cheese , divided
• ¼ cup all-purpose flour , plus
• 2 tablespoons all-purpose flour
• 3 ½ cups whole milk
• ¼ teaspoon ground nutmeg
• kosher salt
• fresh ground black pepper
• 1 ½ cups grated gruyere cheese
• 1 ½ cups grated imported swiss cheese (Comte is best)
• 1 ½ cups grated Fontina cheese (Italian Fontina, not Danish)
• ¾ lb penne pasta

Directions:

1. Preheat the oven to 350°. Meanwhile, bring 2 qts water to a boil in a 3 qt pot.
2. In a small pan, melt 2 1/2 tbsp butter. Add the panko and half the Parmigiano. Toss well to coat and set aside.
3. Melt the remaining butter in a medium saucepan. Add the flour and whisk constantly for 5 minutes; do not allow it to brown. Still whisking, add the milk and nutmeg. Cook another 5 minutes. Add the remaining Parmigiano, all of the Gruyere, 1 cup of Comte and 1 cup of Fontina. Continue whisking until the cheese is fully melted and incorporated. Pour the cheese sauce into a large bowl.
4. Add 1 tbsp salt to the boiling water, along with the pasta. Cook until al dente, about 8 minutes. Drain well in a colander, then add the pasta to the cheese sauce. Season with salt and pepper to taste.
5. Pour cheesy pasta into a 10x12" baking dish. Top with remaining Comte and Fontina, then sprinkle buttered bread crumbs over the top. Bake 30 minutes until golden brown and bubbly.