Prep 45 mins
Cook 25 mins
From Chef Don Pintabona of New York’s Tribeca Grill
- 1 lb farfalle pasta (or baby shells, orecchiette, mezza rigatoni)
- 2 cups whole milk
- 6 tablespoons butter (plus extra for the baking dish)
- 1 medium onion, minced
- 1⁄4 cup flour
- 2 ounces aged robiola cheese, broken into pieces
- 1⁄4 lb Fontina cheese, broken into pieces
- 1⁄4 lb taleggio, broken into small pieces
- fresh ground black pepper
- 2 ounces gorgonzola, crumbled
- 1⁄3 cup seasoned Italian seasoned breadcrumbs
- Preheat oven to 350°.
- Bring a large pot of salted water to a boil over high heat; cook pasta until al dente (10-12 minutes); drain and set aside.
- In a small saucepan over low heat, bring the milk just to a simmer (or scald).
- In large saucepan over medium heat, melt 4 tablespoons butter; add in onion and cook 3-4 minutes until soft and fragrant but not colored.
- Decrease heat to med-low; add in flour; cook, stirring, about 3 minutes.
- Add in scalded milk; increase heat to medium; bring mixture to a boil.
- Simmer, whisking, for 3-5 minutes, until thickened and smooth with chunks of onion.
- Remove pan from heat and gradually stir in the ribiola, fontina, and Taleggio, in batches, until the cheeses are incorporated (they need not melt entirely); add in pasta and stir to combine; season with pepper.
- Butter a 4 quart shallow baking dish; add the pasta; sprinkle with gorgonzola and bread crumbs; dot with the remaining 2 tablespoons butter.
- Bake on the middle oven rack 25 minutes, until bubbling.
- Remove from oven; increase oven temperature to broil; place dish about 4 minches from flame; broil 1-2 minutes until golden.