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Three-Cheese Macaroni

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


Recipe Introduction

"For a classic baked macaroni and cheese, preheat the oven to 400° F. Increase the milk by ¼ cup. Undercook the pasta by 2 minutes, drain, and add to the sauce. Pour into a buttered baking dish. Sprinkle with ½ cup fresh bread crumbs, and bake until golden brown, 10 to 12 minutes."

List of Ingredients

â—¦ 3 cups milk
â—¦ 5 tablespoons unsalted butter
â—¦ 3 tablespoons flour
â—¦ ¾ cup (3 ounces) shredded Gruyère cheese
â—¦ ¾ cup (3 ounces) shredded Fontina cheese
â—¦ ¼ teaspoon cayenne pepper (optional)
â—¦ Salt
â—¦ ½ cup (2 ounces) freshly grated Parmesan cheese
â—¦ 1 pound macaroni, shells, or penne


Recipe

Make the cheese sauce:
Bring a large pot of water to a boil. In a small saucepan over medium heat, warm the milk until small bubbles begin to form around the edge of the pan. Remove from the heat. In a large saucepan over low heat, melt the butter. Add the flour, whisking to incorporate. Raise the heat to medium-low and cook the mixture, whisking constantly, until very lightly golden, 3 to 4 minutes.

Gradually whisk in the hot milk. Cook, stirring frequently, until the mixture is thick and creamy, about 15 minutes. Add the Gruyère and Fontina cheeses, and the cayenne, if using. Season to taste with salt. Cook, stirring frequently, until the cheeses are melted, 2 to 3 minutes. Stir in the Parmesan cheese. Remove the sauce from the heat and set aside.

Cook the pasta:
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about ½ cup of the cooking water. Add the drained pasta to the sauce and stir to combine. Add as much of the cooking water as needed to achieve a nice sauce consistency and serve.

Makes 4 servings