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Categories:
butter breadcrumbs cheese flour flour milk ground nutmeg kosher salt fresh ground black pepper Gruyere cheese Swiss cheese cheese penne pasta
Viewed: 43 - Published at: 7 years agoIngredients
- 5 1/2 tablespoons butter
- 3/4 cup panko breadcrumbs or 3/4 cup plain breadcrumbs
- 1/2 cup grated parmigiano-reggiano cheese, divided
- 1/4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 3 1/2 cups whole milk
- 1/4 teaspoon ground nutmeg
- kosher salt
- fresh ground black pepper
- 1 1/2 cups grated gruyere cheese
- 1 1/2 cups grated imported swiss cheese (Comte is best)
- 1 1/2 cups grated Fontina cheese (Italian Fontina, not Danish)
- 3/4 lb penne pasta
Method
- Preheat the oven to 350°. Meanwhile, bring 2 qts water to a boil in a 3 qt pot.
- In a small pan, melt 2 1/2 tbsp butter. Add the panko and half the Parmigiano. Toss well to coat and set aside.
- 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.
- 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.
- 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.
