Artisanal Macaroni and Cheese
- 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
- Preheat the oven to 350°. Meanwhile, bring 2 qts water to a boil in a 3 qt pot.
- In a small pan, melt 2 1/2 tbsp butter. Add the panko and half the Parmigiano. Toss well to coat and set aside.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!