Mac & Cheese My Way
This dish is inspired by Pina Lollino & Ristorante Italia. Pina’s Pasta Quatro Fromage ( 4 cheese pasta) was one of my favorite all time dishes. I’ve mixed her recipe with a basic Macaroni and Cheese to get this. This recipe is very rich and satisfying.
1/2 pound elbow large macaroni
4 ounces each of Fontina, Gorgonzola Dolce, Parmigiano Regiano, Mozzarella cheeses
1/2 cup white onion finely diced
3 cups milk
3 tbsps flour
4 tbsp butter
1 egg beaten then tempered
1/ cup panko or regular bread crumbs
1 tsp salt
1/2 tsp nutmeg freshly grated is best.
Pepper to taste
Preheat oven to 350 degrees
In a large sauce pan melt 4 tbsps butter over medium heat. Whisk in flour continuously for five mines. Add milk, salt, onion and nutmeg. Simmer for ten minutes over medium low heat. Pull about a cup of liquid out of the pan for tempering the egg. Beat the egg in a large bowl; quickly whisk in hot liquid a little at a time while whisking.
Cook 1/2 pound of macaroni in salted water until al dente.
Tip: Tempering eggs is done by gradually adding hot liquid while whisking. this allows the egg to thicken with out hardening. If you were to add the egg into the hot liquid; it would cook quickly and solidify.
Add the tempered egg mixture and cheese stirring constantly until cheese is well incorporated. Add in your cooked macaroni and incorporate into sauce. The mixture will seem too loose (too much liquid). Trust the recipe! Pour into a 2 quart casserole dish. Top with bread crumbs and grates Parmegiano Regiano. Bake for 30 minutes. Remove and let stand for five minute.