This mouthwatering version of macaroni and cheese is from one of our farmers market vendors, Evette Lecce, owner of Pensi Pasta Company. You can find her fresh pasta at the Aptos, Monterey and Carmel markets including a selection of gluten-free varieties.
INGREDIENTS:
1 lb. fresh Pensi Pasta macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups chicken stock
1/4 cup dry sherry
1 cup heavy cream
1 cup Fontina cheese, grated
1/2 cup Gruyere cheese, grated
1/2 cup Emmenthaler cheese, grated
1/2 teaspoon thyme
1/2 teaspoon nutmeg
Salt
Cayenne pepper
1/4 cup bread crumbs
1/4 cup Parmigiano-Reggiano cheese, grated
METHOD:
Cook and drain fresh pasta according to directions. Set aside.
In large sauté pan, melt butter. Whisk in flour and cook roux for one minute. Gradually whisk in chicken stock and bring the mixture to a boil. Remove from heat and stir in Fontina, Gruyere, and Emmenthaler cheeses until the cheeses melt. Season with thyme, nutmeg, salt, and pepper to taste.
Pour sauce over cooked macaroni and gently combine. Pour mixture into a 9 x 13-inch baking dish. Sprinkle with bread crumbs and Parmesan cheese. Bake at 375° for 30 minutes or until bubbly and slightly golden.
