Gourmet White Mac & Cheese
Prep: 25 minutes
Bake: 30 minutes • Serves: 12
6 tablespoons unsalted butter
1 cup panko breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 cup all-purpose flour
4 cups whole milk
8 ounces fontina cheese, shredded (about 2 cups)
8 ounces Gruyere cheese, shredded (about 2 cups)
8 ounces sharp white Cheddar cheese, shredded (about 2 cups)
1 teaspoon salt
1/2 teaspoon ground black pepper
4 large Roma tomatoes, each cut into 1/4-inch-thick slices
1. Preheat oven to 375°. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain pasta.
2. Meanwhile, in medium microwave-safe bowl, heat 2 tablespoons butter in microwave oven on high 45 seconds or until melted. Add breadcrumbs and Parmesan, and stir until breadcrumbs are moistened.
3. In large saucepot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Stir in milk and heat to boiling over medium-high heat, whisking constantly until mixture is smooth and thickens. Remove saucepot from heat. Stir in cheeses, salt and pepper; fold in pasta until well coated with sauce.
4. Pour pasta mixture into 13 x 9-inch baking dish. Arrange tomatoes in single layer over pasta; sprinkle breadcrumb mixture over tomatoes. Bake 30 to 35 minutes or until edges bubble and top is browned.
Approximate nutritional values per serving:510 Calories, 28g Fat (17g Saturated), 90mg Cholesterol, 602mg Sodium, 40g Carbohydrates, 2g Fiber, 25g Protein
Chef Tip
Bowtie or rotini pasta can be substituted for penne pasta.