Four Cheese Mac & Cheese

By • October 24, 2011 • 0 Comments


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Author Notes: The best comfort food!Chef Laura at Home

Serves 6

  • 12 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 2 3/4 cups milk
  • 4 ounces Fontina cheese, grated
  • 3/4 cups Pecorino Romano
  • 2 ounces Mozzarella, grated
  • salt and pepper {to taste}
  • 1/2 lb. Cavatappi pasta
  • 1 cup fresh bread crumbs
  1. In a saucepan, heat the butter over medium heat. Add the flour and with a whisk, stir until bubbling, 2 minutes. Add the milk and whisk together. Stir the mixture with a wooden spoon until it thickens. Add the Fontina, Gorgonzola, Pecorino Romano and Mozzarella and stir until the cheese melts. Season with salt & pepper. Remove from the heat and set aside.
  2. Pre-heat oven to 375 F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with the cheese sauce. Transfer the pasta and sauce to a lightly oiled baking dish. Sprinkle with bread crumbs. Bake in the oven until the top is golden and the sauce is bubbling, about 30 minutes.

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