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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 � cup. Undercook the pasta by 2 minutes, drain, and add to the sauce. Pour into a buttered baking dish. Sprinkle with � cup fresh bread crumbs, and bake until golden brown, 10 to 12 minutes."

List of Ingredients

◦ 3 cups milk
◦ 5 tablespoons unsalted butter
◦ 3 tablespoons flour
◦ � cup (3 ounces) shredded Gruy�re cheese
◦ � cup (3 ounces) shredded Fontina cheese
◦ � teaspoon cayenne pepper (optional)
◦ Salt
◦ � cup (2 ounces) freshly grated Parmesan cheese
◦ 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 Gruy�re 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 � 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