Wicked Mac & Cheese

Alyson Stringer (originally from Easy Comfort Food)

Yield: 4 servings

I bought Easy Comfort Food at Crate & Barrel during the 2009 WOW because everything in it looked incredible! This version is a modern makeover with upmarket cheeses like mascarpone and Parmesan, and a touch of garlic. The crisp topping rounds out the texture. You can never go wrong with mascarpone. (Nov 2009)

1/2 cup fresh, chunky bread crumbs 

2 cups whole milk

1 Tbsp olive oil 

1/2 cup mascarpone cheese

2 Tbsp butter 

1 cup sharp Cheddar cheese, shredded

1 garlic clove, finely chopped 

1/2 cup Parmesan cheese, grated

1 tsp dry mustard 

12 oz macaroni pasta

3 Tbsp all-purpose flour 

8x8-inch baking dish or 4 ramekins

Preheat the oven to 400˚F. Spread the bread crumbs on a baking sheet, drizzle with the oil, and season. Bake for 6 minutes, remove and set aside. In a medium pot, begin heating salted water for pasta. 

Melt the butter in a saucepan. Add the garlic and mustard and sauté for 1 minute before adding the flour. Whisk constantly over medium heat until it forms a paste. Gradually whisk in the milk and turn up the heat. Bring to a boil, whisking constantly. Turn the heat down to low and simmer for 10 minutes. Remove from the heat and add the mascarpone, Cheddar and half of the Parmesan. 

Boil the pasta until just al dente, drain and mix with the cheese sauce. Season and spoon the mixture into the baking dish or ramekins. Top with bread crumbs and with the remaining Parmesan. Bake for 20 minutes until golden brown. Stand for 5 minutes before serving.