Recipe
Penne Rigate Macaroni and Cheeses
Print or online media may reprint this excerpt with the following attribution: “Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger, © 2008, and used by permission of The Harvard Common Press.”
Penne Rigate Macaroni and Cheeses
When commercially packaged mac and cheese just won’t do anymore, here is the real thing. While you can stick to the predictable curved elbows, I always make mine with straight penne rigate or mostaccioli tubes. You can also use whole wheat pasta, and feel free to be inventive with the cheese combinations. If you like, divide the mixture among 4 to 6 individual soufflé or gratin dishes and bake for only 15 minutes. Serve with a leafy green salad and a small bowl of canned stewed tomatoes.
Serves 4
Cooking Method: Stovetop and oven
Prep Time: 25 minutes
Cook Time: About 40 minutes
1 pound penne rigate or mostaccioli
2 tablespoons cornstarch
1 1/2 cups milk
1 1/2 cups half-and-half (can be reduced-fat)
5 tablespoons unsalted butter
4 ounces Italian fontina or Muenster, cubed
4 ounces provolone or white sharp cheddar, cubed
2 ounces Bel Paese or cream cheese, diced
1/2 teaspoon salt
Freshly ground black pepper
Freshly ground nutmeg
2 egg yolks
2 slices bread, ground into fresh crumbs in the food processor
1. Preheat the oven to 350ºF.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, taking care not to overcook because it will cook more in the oven. Drain and set aside.
3. In a small bowl, mix the cornstarch with 3 tablespoons of the milk. In a deep saucepan, whisk together the remaining 1 cup and 5 tablespoons milk, the half-and-half, and 4 tablespoons of the butter; bring to a low boil. Add the cornstarch mixture and whisk constantly over medium heat until thickened. Lower the heat to the lowest setting and add the cheeses, one at a time, and leave on the lowest heat to melt slowly, stirring occasionally, until smooth. Season with salt, pepper, and nutmeg. Remove from the heat and add the egg yolks one at a time, stirring constantly.
4. Place the cooked pasta in a 2 1/2- to 3-quart baking dish or oversized gratin dish. Place one-third of the pasta in the dish, then pour over one-third of the sauce. Make two more layers, then top with the bread crumbs and dot with the remaining 1 tablespoon butter (you can use olive oil, if you like).
5. Bake for 25 to 30 minutes, until browned and bubbling around the edges. Serve immediately.
