When it is time to make cozy comfort food, this rich mac and cheese fills the bill! This ultra creamy dish with whole milk and real butter has three kinds of cheese, a crunchy topping, herbs for depth of taste and a surprise spice – nutmeg! Nutmeg that enhances the cheese sauce and brings a touch of warmth.
Nutritional information for nutmeg
Fall Macaroni and Cheese with Nutmeg
Makes 6 to 8 servings
Ingredients:
1 pound (16 ounces) macaroni, cavatappi or penne pasta
1/2 cup unsalted butter, divided, plus more for greasing the pan
1/2 cup all-purpose flour
5 cups whole milk
12 ounces Gruyere, shredded (about 4 cups)
8 ounces extra-sharp Cheddar, shredded (about 2 cups)
2/3 cup grated Parmigiano-Reggiano
1 teaspoon salt, plus more for the pasta water
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 cup panko breadcrumbs
1 teaspoon herbes de Provence or dried thyme
Instructions:
- With the oven rack in the middle, preheat to 375°F. Grease a 9×13-inch baking dish with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly underdone. Drain the pasta and rinse in cold water to stop the cooking.
- Meanwhile, melt 6 Tablespoons of the butter in a medium pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a
boil, then reduce the heat to low and cook uncovered until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, 1/2 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. (If the
cheese doesn’t fully melt off the heat, place the pan back over low heat. Do not let the sauce boil.) Add the cooked pasta and stir well. It will be very soupy; that’s good. Pour into the prepared baking dish and set aside. - In a small skillet over medium heat, melt the remaining 2 Tablespoons butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the panko mixture over the pasta and cheese sauce, followed by the remaining Parmigiano-Reggiano (about 2 1/2 Tablespoons). Bake for 30 to 35 minutes, or until bubbly and golden brown.
Adapted from www.onceuponachef.com
