Who says mac and cheese is just for kids?  A sophisticated twist on an old classic that the whole family will love.

8oz macaroni, or other short, curly pasta

3/4 cups Roasted Garlic Mini Croccantini, crumbled, plus more to serve

1 cup Fontina cheese, grated

1 cup Gruyere cheese, grated

1 cup sharp white cheddar, grated

1/4 cup Parmesan cheese, finely grated

2 /12 cups whole milk

1/2 small onion, grated

4 Tbsp. unsalted butter, divided

2 Tbsp. all purpose flour

2 garlic cloves, finely grated

2 tsp. fresh thyme leaves

1/2 tsp. English mustard powder

Cayenne pepper to taste

Sea salt, to taste

 

  1. Preheat oven to 350F.  Melt 2 Tbsp. butter in a medium skillet, over medium heat.  Add crumbled Croccantini, and cook for approx. 6-8 minutes, or until they turn golden brown.  Be careful not to let them burn!  Transfer to a small bowl and toss with Parmesan, thyme, and salt (we recommend 1/4 tsp).
  2. Cook pasta until al dente in a large pot of boiling water, stirring occasionally to prevent pasta from sticking.  Drain, and let cool.
  3. In a small saucepan, bring milk to a simmer.  Melt remaining 2 Tbsp. butter in a medium saucepan, at medium heat.  Add onion and garlic to saucepan and cook, stirring occasionally, until onions are fragrant and beginning to soften, about 2 minutes.  Sprinkle flour over mixture, and cook, stirring constantly, until mixture begins to stick to the bottom of the saucepan, about 1 minute.  Whisk in warm milk.
  4. Bring sauce to a boil, then reduce heat and let simmer until sauce is thickened, stirring constantly, about 6-8 minutes.  Add Fontina, Gruyere, cheddar, mustard powder, cayenne, and 3/4 teaspoon of salt and stir until all cheese is melted and sauce is smooth.  Remove from heat and mix into pasta, then transfer to a 2 quart baking dish.
  5. Bake 10 minutes, and top with Parmesan Croccantini mix.  Then bake until sauce is bubbling around the edges, about another 8-10 minutes.  Let cool in pan for 15 minutes before serving.
Original recipe found at bonappetit.com
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