Cheese Recipe: Five-Cheese Macaroni
Serves 41 pound fusilli bucati, cooked for half the recommended time on package 1 pound unsalted butter, divided ½ cup bread crumbs...
1 pound fusilli bucati, cooked for half the recommended time on package
1 pound unsalted butter, divided
½ cup bread crumbs
½ medium yellow onion, diced
6 cups milk
1 cup all-purpose flour
½ pound Provolone, coarsely grated
½ pound Asiago Fresco, coarsely grated
½ pound Fontina Val D'Aosta, coarsely grated
Pepper to taste
¼ pound Parmigiano Reggiano, finely grated
¼ pound Mountain Gorgonzola, cut into ½-inch cube
1. Preheat the oven to 350 degrees.
2. In a skillet, melt 1 stick of the butter. Add the bread crumbs, stir and transfer to a bowl and set aside. In the same pan, melt 1 stick of butter. Add the onions and sauté over medium heat until translucent, about 10 minutes. Transfer the onions into a food processor and process until smooth. Add the purée into the milk.
3. Melt remaining 2 sticks of butter in a saucepan over medium-low heat. Add the flour and whisk until combined. Add the milk mixture slowly. Whisk until the mixture has thickened. Add Provolone, Asiago and fontina. Stir until melted. Season to taste with kosher salt and freshly ground pepper. If desired, add nutmeg and hot sauce to taste.
4. Combine cheese sauce and partially cooked pasta in a baking dish. Cover with Parmigiano and Gorgonzola cubes. Top with breadcrumbs. Bake until the top is golden and bubbly, about 20 to 30 minutes.
From Meghan Boyle, DeLaurenti Specialty Food & Wine
Copyright © 2008 The Seattle Times Company
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