by Emily Carter
Serves: 8 people. Preparation time: 1 hour.
- 1 lb. Cavatappi (Tubular Corkscrew) Pasta
- 12 T. [Unsalted] Butter (Divided)
- ½ C. All-Purpose Flour
- 4 C. Whole Milk
- 1 12 oz. Can Evaporated Milk
- 1 t. Dijon Mustard
- 8 oz. Italian Fontina Cheese (Shredded)
- 8 oz. French Raclette Cheese (Shredded)
- 3 oz. Italian Pecorino Romano Cheese (Shredded/Grated)
- 1 C. Panko Bread Crumbs
- Cooking Spray
- Salt and Fresh Ground Black Pepper
• Preheat the oven to 350° F. Grease a 13 X 9 inch baking dish with the Cooking Spray.
• Boil the Pasta in salted water and cook until it is "al dente" (about 7-8 minutes). Drain and rinse the cooked Pasta in a colander. While the Pasta is cooking, you can melt 8 tablespoons of Butter in a large pot over medium heat. Whisk in the Flour and cook this, stirring constantly, until the paste is bubbling at the bottom of the pot and a shade darker in color (about 30-60 seconds). Then whisk in the Whole Milk and Evaporated Milk, stirring constantly until it thickens and bubbling (about 1-2 minutes). Whisk in the Mustard and season with Black Pepper.
• Remove the pot from the heat and stir in the 3 Cheeses using a rubber spatula. Stir until the ingredients are smooth and return to low heat, if necessary, to melt all the Cheese. Season with Salt if needed. Now fold in the cooked Pasta and mix well.
• In a large skillet melt the remaining 4 tablespoons of Butter. Add the Bread Crumbs, season with Salt. Cook this, stirring frequently, until the Bread Crumbs are golden brown (about 2-3 minutes). Pour the Pasta mixture into a prepared baking dish and top it with the crispy Bread Crumbs mixture.
• Bake the dish on the middle rack, uncovered at 350°, for 25 to 30 minutes. Serve hot.
”Fontina” - A semi-soft Italian Cheese made from cow's milk, with a mild to medium-sharp creamy flavor. It is also made in Sweden, Denmark and the USA, but with a softer texture.
”Raclette” - A semi-soft Cheese of Swiss origin but now made primarily in France. It is often melted and served with bread.
”Pecorino Romano” - A hard, aged, salty Cheese of Italian origin made from sheep's milk. It has a sharp, easily recognizable, flavor. Pecorino wheels weigh between 44 and 77 pounds.
