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“From Chef Keith Dresser. Fresh grated cheese works best in this recipe.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°. Butter a 13x9 inch baking dish.
  2. Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
  3. Drain the pasta and rinse with cold water.
  4. Drain pasta again very well; place pasta in a large bowl.
  5. In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
  6. In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
  7. Slowly add in the hot milk, whisking constantly.
  8. Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
  9. Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
  10. Pour the cheese sauce over the pasta; toss to coat the past evenly.
  11. Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
  12. Cover with the remaining pasta.
  13. In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
  14. Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
  15. Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

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