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Amazing Macaroni and cheese recipe

Amazing Macaroni and Cheese

An amazing comfort food I recreated from my childhood made with creamy Italian Mascarpone, some fresh grated Parmesan Reggiano, some shredded Gruyere and Fontina cheese. The cheese sauce is made with fresh garlic, real cream, prime European butter, and topped with smoked thick cut bacon and Parmesan breadcrumbs - this is my award-winning recipe (literally!) for a mean Mac and Cheese that will transport you back home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup panko breadcrumbs
  • ¼ cup Parmigiana-Reggiano grated
  • 5 ½  tbsp butter
  • ¼ cup all purpose flour plus 2 tbsp
  • 2 cups whole milk
  • 1 cup heavy cream
  • Kosher salt to taste
  • White pepper to taste
  • Dash grated nutmeg
  • Dash cayenne pepper
  • 1 1/2 cups Gruyère cheese grated
  • 1 cup Fontina cheese chopped into small pieces
  • 1/2 cup mascarpone cheese room temperature
  • 1 ½ cups dry pasta macaroni, penne or your choice
  • 4 slices bacon or pancetta cooked and crumbled
  • 1/4 cup fresh Italian parsley chopped fine

Method
 

  1. Preheat the oven to 350°F. Pour the water into a 3-quart pot and bring to a boil over high heat. Meanwhile, cook the bacon or prosciutto, drain and crumble and set aside.
  2. In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat. Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
  3. Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 5 minutes, whisking constantly, but not letting the flour burn. Pour in the milk and cook for 5 minutes, whisking or stirring with a wooden spoon. Add 4 1/2 teaspoons salt, 4 grinds of pepper, the Gruyère, Fontina and mascarpone, dashes of nutmeg and cayenne, and continue to whisk until the cheese is melted and incorporated. Remove the pot from the heat.
  4. Add 1 tablespoon of salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the pot with the cheese sauce. Add crumbled bacon or pancetta and mix well with a wooden spoon.
  5. Pour the macaroni mixture into an 8-inch by 8-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 30-35 minutes. Serve hot and garnish with fresh parsley. 

Notes

Serves 4 as a side dish. For a main course, double the recipe, serve with a green salad and a glass of crisp dry white wine.