4-CHEESE OVER THE TOP MAC AND CHEESE

So, I set out to come up with a new Mac and Cheese recipe. And decided to start with some of my favorite cheeses, two of which I don’t use nearly enough: Fontina and Gruyere. I paired them with White Cheddar And Parmesan and then added a garlic and shallot infused half and half to make the cheese sauce…and I was off and running!

Ingredients:

• 1 medium shallots, peeled, sliced

• 1 medium garlic clove, peeled, sliced

• 1 cup half and half

• 1 fresh thyme sprig

• 3 tbsp unsalted butter, divided

• 1 tbsp flour

• Kosher salt and white pepper

• 1/4 tsp cayenne

• 1/2 cup shredded Gruyere

• 1/2 cup shredded Fontina

• 1/2 cup shredded White Cheddar

• 14 tsp cayenne

• Kosher salt and white pepper

• 2 slices of Black Forest deli ham, thin sliced (roll up and chiffonade)

• 6 ounces of macaroni (I used cavatappi)

• 1/2 cup panko crumbs

• 1/4 cup grated parmesan cheese

• 1/4 tsp paprika

• Canola oil

Directions:

• Place 1 cup half and half, the shallots, and the garlic clove in a small saucepan and bring to a simmer. Turn off the heat, cover, and let sit for 30 minutes.

• Cook your pasta al dente according to package directions. Drain, return to the pan, and toss with a little olive oil. Cover and set aside.

• Place 1 1/2 tbsp unsalted butter in a small saucepan over medium heat then add 1 tbsp flour. Cook, stirring, for about 1 minute. Strain the half and half into this saucepan (discard the vegetables) and bring to a simmer, whisking, until thicken slightly and smooth.

• Add the Gruyere, Fontina, and white cheddar, lower the heat, and allow the all the cheeses to melt until smooth. Taste and season with Kosher salt and white or black pepper.

• Pour the cheese sauce into the pasta saucepan and fold in until completely coated evenly. Add the chiffonade ham and fold in. Place the macaroni and cheese in a 9×9 buttered baking dish and smooth the top.

• Preheat oven to 375 degrees.

• Place 1 1/2 tbsp of the butter in a small skillet over medium heat then add 1/2 cup panko crumbs and paprika. Cook, stirring and tossing until the panko begins to brown. Sprinkle in the parmesan then spoon evenly over the top of the macaroni and cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake another 5-10 minutes until the top is golden brown. Remove from the oven and let sit for about 10 minutes before serving.