Artisanal Macaroni and Cheese

Submitted by DrGaellon

"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."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 5 1⁄2 tablespoons butter
• 3⁄4 cup panko breadcrumbs or 3/4 cup plain breadcrumbs
• 1⁄2 cup grated parmigiano-reggiano cheese, divided
• 1⁄4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 3 1⁄2 cups whole milk
• 1⁄4 teaspoon ground nutmeg
• kosher salt
• fresh ground black pepper
• 1 1⁄2 cups grated gruyere cheese
• 1 1⁄2 cups grated imported swiss cheese (Comte is best)
• 1 1⁄2 cups grated Fontina cheese (Italian Fontina, not Danish)
• 3⁄4 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.