Three Cheese Whole Wheat Pasta Casserole (a.k.a. Mac ‘n’ Cheese)
- 2 TB unsalted butter
- 1/4 cup white flour
- 2 3/4 cup whole milk
- 1 cup grated Fontina
- 6 oz crumbled Gorgonzola
- 3/4 cup grated Parmigiano-Reggiano
- Salt and freshly ground black pepper, to taste
- 1/2 lb whole wheat penne or spiral pasta
- 1/3 cup fresh bread crumbs
This isn’t your childhood mac ‘n’ cheese! Or, if it is, you were one lucky kid! Three distinct cheeses and the addition of whole wheat make up this sophisticated take on the classic pasta dish.
Heat the butter in a saucepan over medium heat. Whisk in the flour, stirring until bubbly and the flour turns a light caramel color, about 2 minutes. Add the milk and whisk it in to thoroughly combine. Using a wooden spoon, heat and stir until the mixture thickens. Add the cheeses and stir until melted. Season with salt and pepper. Remove from heat and set aside. Preheat oven to 375 ºF. Heat a large pot of salted water until it reaches a full boil. Add the pasta and cook until al dente, 10-12 minutes. Drain will and toss with the cheese sauce. Pour mixture into an oiled or buttered 2 quart casserole dish. Top with the bread crumbs. Bake until the top is golden and the sauce is bubbling, about 30 minutes.