Macaroni and Cheese -vm
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| 3 cups | grated fontina |
| 5 cups | grated cheddar |
| 4 cups | milk |
| 1 3 to 4-inch piece | day old Italian bread |
| 2 tablespoons | unsalted butter, plus more for the baking dish |
| 2 cups | grated Grana Padano or Parmigiano-Reggiano |
| 4 large | fresh sage leaves |
| 1 pound | pipette |
Preheat oven to 400 degrees F. Bring a large pot of salted water to boil for pasta. In a large bowl, combine fontina and cheddar. Pour milk over. Let cheese sit in the milk for 30 minutes to an hour, until the cheese begins to break down and dissolve into the milk.
Grate bread on the coarse holes of a box grater to get about 1 1/2 cups coarse crumbs. In a small skillet over medium heat, melt butter. When butter is melted, add breadcrumbs. Stir and toss the crumbs until crisp and toasted, about 3 minutes. Scrape crumbs into a bowl and let cool. Butter a large baking dish and coat the bottom and sides with a thin layer of some of the crumbs. Stir 1 cup of the grated Grana or Parmigiano into remaining crumbs.
Pour cheese and milk into a pot and add the sage leaves. Whisk over medium-low heat until cheese melts, about 7 to 8 minutes. Stir in remaining 1 cup grated Grana or Parmigiano. Meanwhile, add pipette to boiling water. Cook until very al dente (3 or 4 minutes shy of package cooking time) and drain. Return pasta to pot. Add cheese sauce and stir until all of the pasta is coated with the sauce. Scrape pasta into prepared baking dish and sprinkle with the bread crumbs. Bake until browned and bubbly, about 20 minutes.
Recipe uploaded with Shop'NCook for iPhone.
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