Macaroni and Cheese with Fontina and Baby Artichokes

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


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

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


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