Tempt My Tummy Tuesday… Gourmet White Mac & Cheese

Y’all this mac & cheese is so good.  My friend, Sarah, made it recently and served it at the Memorial Day party.  It was a hit with the adults and children.  I had to get the recipe and share with you!

Gourmet White Mac & Cheese

• 1 package (1 pound) penne pasta (she actually used shells)
• 6 Tbsp unsalted butter, divided
• 1 cup panko breadcrumbs
• 1/4 cup shredded Parmesan cheese
• 1/4 cup all- purpose flour
• 1 quart (4 cups) whole milk
• 8 oz Fontina cheese, shredded (about 2 cups)
• 8 oz Gruyere cheeses, shredded (about 2 cups)
• 1 package (8oz) sharp white cheddar cheese, shredded (about 2 cups)
• 1 tsp salt
• 1/2 tsp ground black pepper

1. Preheat oven to 275.  Heat large covered pot over salted water to boiling over high heat.   Add pasta and cook as label directs, drain pasta.
2. Meanwhile, in small microwave safe bowl, heat 2 Tbsp butter in microwave.  Add panko and Parmesan and stir until breadcrumbs are moistened.
3. In 4-5 quart saucepan, melt remaining 4 Tbs butter over medium heat.  With whisk, stir in flour; cook 2 minutes, stirring constantly.  Stir in milk and heat to boiling over medium-high heat, whisking constantly until mixture is smooth and thickens.  Remove saucepan from heat.  Stir in Fontina, Gruyere, Cheddar, salt and pepper; fold in pasta until well coated with sauce.
4. Pour pasta mixture into ungreased 13×9 inch glass or ceramic baking dish.  Sprinkle breadcrumb mixture over top.  Bake 30-35 minutes or until edges bubble and top is browned.

With the recipe are suggestions for additions you can stir in making your mac & cheese even better:  carmalized onions, green chiles, sun-dried tomatoes, spinach, pre-cooked asparagus or broccoli, roasted red peppers, chopped fresh herbs, sauteed mushrooms, peas, ham, grilled chicken, bacon, pepperoni, smoked sausage.

photo credit: istockphoto.com