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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This takes a while to make but it's worth it Ingredients:
1/2 cup unsalted butter, plus |
2 tablespoons unsalted butter |
1/3 cup all-purpose flour, plus |
1 tablespoon all-purpose flour |
5 cups milk |
1 lb mild cheddar cheese, shredded (about 4 cups) |
8 ounces fontina cheese, rind removed, shredded |
3/4 cup grated parmesan cheese |
2 teaspoons dijon mustard |
2 teaspoons salt |
1/2 teaspoon cayenne pepper |
2 lbs penne rigate |
1 cup fresh breadcrumb |
chopped flat leaf parsley, for garnish |
Directions:
1. Bring a large pot of salted water to boil for the pasta. Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat. Whisk in flour until blended; cook 1 minute, whisking. Slowly whisk in milk; bring to a boil, whisking. Reduce heat to low; simmer 5 minutes, until slightly thickened. Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth. Whisk in mustard, salt and pepper.
2. Heat oven to 350°F Butter a large 3 qt baking dish with 2 tbsp of the butter. Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked. Drain.
3. Combine pasta and cheese sauce; transfer to prepared baking dish.
4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta. (If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.) Bake until top is golden and sauce is bubbling, about 40 minutes. Garnish with parsley.
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