THREE-CHEESE MACARONI AND CHEESE

THREE-CHEESE MACARONI AND CHEESE image

Yield 4 Servings

Number Of Ingredients 12

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1 tablespoon kosher salt, plus more for the pasta water
1 pound elbow macaroni
6 tablespoons (¾ stick) unsalted butter
6 tablespoons all-purpose flour
3 cups cold milk
1 cup heavy cream
1 pound white Cheddar cheese, shredded
4 ounces Romano cheese, shredded
4 ounces Asiago cheese, shredded
1 tablespoon freshly ground black pepper
2 cups panko (Japanese-style bread crumbs, available at most markets)
2 tablespoons chopped fresh flat-leaf parsley, for garnish

Steps:

1. Preheat the oven to 325°F. 2. Bring a large pot of salted water to a boil over high heat. add the macaroni and cook, stirring occasionally, until al dente, about 8 minutes. Drain. 3. Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the butter and cook, whisking to make a paste (or roux), about 2 minutes. Add the milk and whisk vigorously until smooth. Reduce the heat to medium-low and cook, whisking occasionally, until the sauce is thick and bubbly. Add the heavy cream, all three cheeses, the 1 tablespoon salt, and the pepper. Cook, stirring, until the cheeses are fully melted. 4. Add the cooked macaroni to the cheese sauce and mix thoroughly. Transfer to a 9 by 13-inch baking dish and top with the panko crumbs. Bake the macaroni and cheese until hot and golden brown, about 15 minutes. Top with the fresh parsley. Serve.