1 pound elbow macaroni
2 ounces unsalted butter
2 ounces all purpose flour
12 ounces heavy cream
12 ounces whole milk
3 ounces cheddar, shredded
3 ounces fontina, shredded
3 ounces gruyere, shredded
1 ounce parmigiano reggiano, shredded
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 ounces shredded parmigiano reggiano to finish
Preheat oven and shallow ovenproof baking dish to 400° F.
In a large pot of boiling, salted water, cook pasta to al dente. Strain, do not refresh.
Simultaneously, in 2 quart heavy bottomed stockpot, whisk butter and flour together over medium heat to blonde roux. Add milk and heavy cream to roux; whisk until boiling. Add all cheese, reserving 2 ounces of parmigiano reggiano; stir until mixture is melted evenly throughout.
Add cooked pasta to cheese mixture, season to taste with kosher salt and freshly ground black pepper.
Remove hot baking dish from oven, butter evenly while hot. Add entire contents to buttered baking dish, sprinkle top with reserved parmgiano reggiano. Bake in the middle of the oven for 25 minutes, until top is browned. Serve immediately.
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