Macaroni and Cheese with Fontina and Baby Artichokes

Macaroni and Cheese with Fontina and Baby Artichokes
Photo by Scott Phillips


  • 1 cup finely grated pecorino
  • 10 oz. finely grated Fontina
  • 2 Tbs. finely grated pecorino (optional)
  • 3 cups trimmed, quartered baby artichokes, steamed or roasted
  • ¼ cup finely chopped fresh flat leaf parsley
  • 3 Tbs. unsalted butter, melted
  • 4 Tbs. unsalted butter
  • + 7 more ingredients
    • ¼ cup all-purpose flour
    • Kosher salt
    • 1 lb. cavatappi
    • Kosher salt
    • 3-½ cups whole milk
    • 1 small garlic clove, mashed into a paste or pressed (optional)
    • 2 cups coarse, fresh breadcrumbs, lightly toasted

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the pecorino (if using). With your hands, toss well to combine. Set aside.

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network