Prep 15 mins
Cook 50 mins
Ooey and Gooey Comfort Food at its Finest
- 1⁄4 cup unsalted butter
- 1⁄4 cup all-purpose flour
- 2 cups heavy cream
- 2 cups whole milk
- 2 garlic cloves, smashed
- 5 sprigs thyme, fresh
- 2 bay leaves
- 1 lb dry pasta, preferably elbow
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄3 lb muenster cheese, cut in to 1/2 inch cubes
- 1⁄3 lb gouda cheese, cut in to 1/2 inch cubes
- 1⁄3 lb monterey jack cheese, cut in to 1/2 in cubes
- 1⁄3 cup panko breadcrumbs
- olive oil, for drizzling
- 2 tablespoons chopped chives
- Preheat oven to 350 degrees.
- Set a large pasta pot of heavily salted water over high heat to come to a boil.
- Melt the butter in a large pot over medium heat. Add the flour to make a roux. Stir the roux well so that it cooks evenly and turns a golden blond. Whisk in the cream and milk a little at a time, so there are no lumps. Add the garlic, whole sprigs of thyme, and bay leaves.
- Simmer over medium heat, stirring ocassionally to prevent the bottom of the pot from scorching until it thickens, about 10 minutes. Season with salt and pepper.
- Cook the pasta in the boiling water according to the package directions. Drain.
- Mix the sauce with the cooked pasta. Immediately add the cheese and mix well so the heat and motion melt and stretch the cheese through the pasta. Transfer to a baking dish (I spray mine with cooking spray to prevent sticking) and top with the breadcrumbs. Cover with foil.
- Bake approximately 40 minutes until warmed through and the cheese has melted. Remove the foil and switch the oven over to broil for the final 10 minutes.
- Remove from the oven and drizzle with olive oil and sprinkle with the chives.