Gourmet Macaroni and Cheese2015-02-26
- Cuisine: American
A rich and expensive taste treat reminding one of fondue. This recipe serves 8
- 12 oz dried elbows or ridged pasta, preferably radiatore
- Kosher salt Salt, kosher
- 4 Tbs (2 oz. ) unsalted butter Butter, without salt
- 2 small yellow onions, chopped (1-1/2 cups)
- 1-1/8 oz (1/4 cup) all-purpose flour Wheat flour, white, all-purpose, enriched, unbleached
- 3-1/2 cups whole milk Milk, fluid, 3.25% milkfat
- 1-1/2 cups dry white wine Alcoholic beverage, wine, table, white
- 1 tsp ground sage Spices, sage, ground
- 1/2 tsp cayenne pepper Spices, pepper, red or cayenne
- Freshly ground black pepper Spices, pepper, black
- 4 oz grated Gruyère (1-1/2 cups)
- 4 oz grated Emmentaler (11/2 cups)
- 4 oz grated fontina (1-1/2 cups) Cheese, fontina
- 2/3 cup fresh bread crumbs (about 4 quality white slices) Bread crumbs, dry, grated, plain
- 5 oz finely grated Parmigiano-Reggiano (1-1/4 cups)
- 2 Tbs extra-virgin olive oil Oil, olive, salad or cooking
- 2 Tbs thinly sliced fresh chives Chives, raw
Cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
Preheat the oven temperature to 350°F. Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.
Place slices of bread in toaster oven at 300°F to dry out (approx 10 minutes. Remove crusts and cut into 1 inch squares. Place squares into a food processor and pulse until you have a coarse blend of bread crumbs. Set aside.
Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.
Whisk in the white wine, sage, and a 1/2 tsp. each salt and pepper. Bring the mixture to a low simmer, whisking constantly.
Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch oven safe skillet.
In a small bowl, mix the bread crumbs, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.
Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.