Luxurious Four-Cheese Macaroni & Cheese

Photo by Scott Phillips
Ingredients
- 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
- 1 bay leaf
- 11 oz. Monterey Jack, cut into ½-inch dice (2 cups)
- 1 Tbs. finely grated lemon zest
- 1 lb. dried penne rigate pasta
- 3 cups whole milk
- 2 Tbs. fresh thyme leaves
- + 10 more ingredients
-
- 4 Tbs. unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- Kosher salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- ½ cup chopped fresh flat-leaf parsley
- ¼ tsp. Tabasco sauce; more to taste
- ¼ cup all-purpose flour
- ¾ cup fresh breadcrumbs
- 5 oz. Gruyère, coarsely grated (about 1-¾ cups lightly packed)
- 2-½ oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
Heat the oven to 350°F. Put a large pot of well-salted water on to boil. Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low...
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