Artisanal Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A recipe from Artisanal Brasserie and Wine Bar in Bellvue WA, as adapted by Tracy Schneider at Al Dente. 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. 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.
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