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Recipe: Macaroni with Three Cheeses
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1/2 |
lb |
medium pasta shells |
| 2 3/4 |
c |
whole milk |
| 1/4 |
c |
unsalted butter |
| 1/4 |
c |
flour |
| 1 |
tsp |
salt |
| 1/8 |
tsp |
ground black pepper |
| 1/8 |
tsp |
nutmeg |
| 1/8 |
tsp |
cayenne pepper |
| 2 1/4 |
c |
grated white cheddar cheese, packed, about 8 ounces |
| 3/4 |
c |
grated Gruyere cheese, about 4 ounces |
| 1/2 |
c |
grated Fontina cheese, about 3 ounces |
| 6 |
TBSP |
panko or fresh breadcrumbs |
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Instructions
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1) Cook pasta in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
2) Meanwhile, bring milk to simmer in heavy medium saucepan over medium-high heat.
3) Melt butter in heavy large saucepan over medium heat. When butter foams, add flour. Stir until pale golden, about 1 minute.
4) Whisk in hot milk. Cook over medium heat until thick and bubbling, stirring occasionally, about 2 minutes.
5) Remove from heat. Stir in salt, black pepper, nutmeg and cayenne. Add cheeses and stir until melted and smooth.
6) Preheat broiler.
7) Add pasta to cheese sauce to coat.
8) Divide pasta mixture between six 1 1/4-cup custard cups. Sprinkle each with 1 tablespoon breadcrumbs.
9) Broil until crumbs are golden brown, about 1 minute. Serve.
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Source
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Bon Appetit January 2002
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