A quick stovetop braise makes this dish an easy any-night-of-the-week winner. Serve over rice, mashed or oven-roasted potatoes.
Wine Pairing? A super buttery chardonnay! Try a good oaked one from California or other hot climate.
Makes 8-10 Servings
INGREDIENTS
1 x 900 bag cavatappi pasta
2 slices white bread, crusts removed and processed into crumbs
1 clove minced garlic
2 cups skim milk
4 cups heavy cream
1 1/2 cups old cheddar cheese, grated
1 cup swiss cheese, grated
1/2 cup pecorino romano cheese, grated
1 1/2 cups mozzarella, grated
1/2 cup parmesan, freshly grated
1/4 cup goat cheese
1/3 cup blue cheese, crumbled
1/4 cup flat leaf parsley, minced
1/8 tsp black pepper, freshly ground
1/8 tsp nutmeg, freshly ground
DIRECTIONS:
Make the Topping: If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the pecorino (if using). With your hands, toss well to combine. Set aside.
Make the Macaroni & Sauce: Position a rack in the center of the oven and heat the oven to 350F. Melt the butter in a heavy-duty 3-to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer, add the nutmeg and cook, whisking occasionally, for 10 minutes. Turn off the heat and gently whisk in the each of the cheeses, one at a time. Season to taste with salt. Keep warm.
Bring a large pot of well-salted water to a boil over high heat. Add the cavatappi and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot. Add the cheese sauce to the pasta and gently stir to combine.
To Finish: Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350F until the top is golden, about 15 minutes. Serve immediately.
Like this recipe? Why not try one of these recipes as well?
Cola Pulled Pork
Rum Love Ribs
Braised Pork Belly
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