The Ultimate Mac & CheeseRecipe By: Eshun Mott
Pockets of extra-melty Fontina and salty prosciutto on top are the secret to taking a classic dish over the edge. Omit the prosciutto and serve with a green salad if you’re feeling vegetarian!
- 500 g gomiti (large, ridged macaroni) or other short-shaped tubular pasta
- 1⁄3 cup unsalted butter
- 1⁄2 cup chopped onion
- 1 tbsp chopped garlic
- 1⁄3 cup all-purpose flour
- 1⁄2 tsp cayenne
- 1 tbsp Dijon mustard
- 4 cups whole milk, warmed (3%)
- 4 cups grated aged white cheddar cheese (340 g)
- Salt and pepper
- 1 cup diced Fontina cut into 1 cm cubes (115 g)
- 1⁄2 cup grated Parmesan
- 1 cup fresh breadcrumbs
- 2 tbsp olive oil
- 3 slices prosciutto, chopped (55g), optional
- Preheat oven to 350°F. Bring large pot of salted water to a boil over high heat. Add gomiti and cook according to package directions until al dente. Drain.
Make Cheese Sauce
- Heat butter in pot over medium heat. Add onion and sauté for two minutes, or until softened. Add garlic and sauté for one more minute.
- Add flour and cayenne and cook, stirring constantly, for two minutes to cook out floury taste. Add Dijon mustard and stir to combine. Add milk, a little at a time, and stir constantly, until sauce is smooth and milk is fully incorporated. Bring to a boil and boil for 1 minute, or until thickened.
- Remove from heat. Add cheddar, a handful at a time, and stir until melted and incorporated. Season with salt and pepper to taste.
- In pot, combine sauce and cooked pasta (yes, it will seem like there is way too much sauce), then scrape into 9″ x 13″ or similar-sized casserole dish. Evenly sprinkle in cubes of Fontina.
- In bowl, toss Parmesan and breadcrumbs with olive oil until moistened. Add prosciutto, if desired, and use fingers to break up any clumps. Sprinkle topping evenly over pasta and bake for 30 minutes, or until sauce is bubbling.