Artisanal Macaroni and Cheese

by Terrance Brennan

Quantity Ingredients  

kosher salt, to taste
12 oz
hollow pasta, preferably penne 
6 Tbsp
unsalted butter 
3/4 cup

1 oz
finely grated Parmesan 

1/4 cup

3 1/2 cup

4 oz
grated Gruyère (about 1 1⁄2 cups)

4 oz
grated Comté or Cantal (about 1 1⁄2 cups)

4 oz
grated fontina (about 1 1⁄2 cups)

ground black pepper, to taste

  1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside.

  2. Melt 3 tbsp. of the butter in a 4-qt. saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside. (EMK's note: you can melt the butter in a microwave safe bowl and simply mix with panko and Parmesan.)

  3. Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. (EMK's note: It's easier if you add about a cup of milk first. When the mixture thickens, add another cup.) Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-qt. baking dish and top with the remaining Comté and fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

Serves 6~8