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Artisanal Macaroni and Cheese

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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